Summer Minestrone with Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons olive oil
- freshly grated parmesan cheese
- 1 medium onion, chopped
- 6 cups low-salt chicken broth
- Carbohydrate 50 g(17%)
- Cholesterol 1 mg(0%)
- Fat 15 g(22%)
- Fiber 10 g(40%)
- Protein 15 g(30%)
- Saturated Fat 2 g(12%)
- Sodium 503 mg(21%)
- Calories 373
Preparation Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.
Preparation Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.
