MINESTRONE WITH QUINOA AND ARUGULA + WALNUT PESTO

Name: MINESTRONE WITH QUINOA AND ARUGULA + WALNUT PESTO
Cuisine: Mediterranean, Italian, European
Ingredients: 4 tablespoons extra virgin olive oil; 1 small fennel bulb, white and green parts only, diced; 1 medium white onion, diced (about 2 cups); 1 white potato, peeled and diced (about 1 cup); 1 tablespoon sea salt; 1 teaspoon dried thyme; Red pepper flakes; 4 or 5 cloves garlic, thinly sliced; One 14-ounce can white cannellini beans, drained and; 6 cups water; 3 handfuls of leafy greens (kale, spinach, Swiss chard,; bok choy, depending on what’s in season); 1 cup cooked quinoa; 2 tablespoons Arugula + Walnut Pesto; ⅓ cup walnuts; 2 cups tightly packed arugula; 1 small clove garlic, minced; Zest of ½ lemon; Juice of ½ lemon (about 1 tablespoon); ¼ teaspoon kosher salt; ½ cup extra virgin olive oil

1 step

This soup is a celebration of green veggies no matter the season. In the dead of winter, it celebrates dark leafy greens; when spring comes around, it highlights those bright, vibrant greens that start to make their way to the markets again. I love this soup for its versatility but also for that arugula pesto swirling around on top, giving it some extra zing. If you’re planning to make this ahead of time, I recommend adding the greens right before serving to keep them from losing their vibrant hue

Updated at: Thu, 17 Aug 2023 00:23:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories726.4 kcal (36%)

Total Fat56.7 g (81%)

Carbs46.7 g (18%)

Sugars7.9 g (9%)

Protein13.3 g (27%)

Sodium1560.1 mg (78%)

Fiber13.5 g (48%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat the oil in a large, heavy-bottomed pot over medium heat, and add the fennel and onion. Cook for several minutes, until they have softened. Add the potato, salt, thyme, and red pepper flakes to taste, stir, and cook for about 5 minutes, until the potato has softened slightly. Add the garlic and cook for another 2 minutes, while stirring. Add the beans and water, bring to a boil over medium heat, then reduce to a simmer. Simmer for about 1 hour. Add the greens, and stir until they wilt. This should take only 2 to 5 minutes. Add the quinoa and stir. Remove the soup from the heat. Ladle the soup into individual serving bowls and add a spoonful (or more, if you like) of the pesto on top. The soup will keep for several days in an airtight container in the fridge.