|2 servings||calories per servings 570||protein serving 16 g||carbs per serving 69 g||total fat per serving 28 g|
This mossy green hue reminiscent of a spring forest in this light vegetarian soup is no accident. Although minestrone is traditionally made with tomatoes and beans, we take full advantage of seasonal peas, spinach and green garlic to add a verdant twist, then embolden the flavor by stirring in classic basil pesto made by our friends at Alfresco Pasta in Nashville, Tennessee.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Heat oven to 400° F.
• Peel and dice onion.
• Halve green garlic lengthwise; thinly slice crosswise.
• Dice carrot.
• Thinly slice celery at an angle.
• Halve radish lengthwise; thinly slice crosswise.
• Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
• Pick and chop parsley leaves.
• Split ciabatta.
Place a saucepan over medium heat. Add 1 tablespoon olive oil. When oil is hot, add onion, carrot, celery, garlic and 1/4 teaspoon PeachDish Salt. Cook, stirring, until vegetables begin to become tender, about 5 minutes.
While vegetables cook:
• On a baking sheet, brush cut sides of ciabatta with a total 2 teaspoons olive oil.
• Toast in oven until lightly golden, 6-8 minutes.
While ciabatta toasts, add radish, bouillon cube, 4 cups water and liquid aminos to saucepan. Increase heat to high.
• When soup boils, add peas. Boil 1 minute.
• Reduce heat. Simmer until peas are just tender, 2-3 minutes.
Fold in spinach, tomato and pesto. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide soup between 2 bowls.
• Garnish with parsley.
• Serve with toasted ciabatta, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...