Minestrone With Spring Vegetables And Bruchetta

Bruschetta is the star in this bowl of minestrone. Grab a spoon and tuck in!

The ingredient of Minestrone With Spring Vegetables And Bruchetta

• 100ml extra virgin olive oil plus extra to drizzle
• 1 onion finely chopped
• 1 bunch baby dutch carrots trimmed peeled halved widthwise
• 3 cloves garlic crushed
• 1 2 firmly packed cup mint leaves
• 50g finely grated parmesan
• 2 zucchinis cut into 1 5cm pieces
• 375g green beans cut into thirds
• 1 bunch asparagus halved widthwise on the diagonal
• 1 25l massel chicken style liquid stock or water
• 300g fresh podded peas 850g unpodded or frozen peas
• 100g baby spinach
• 6 slices ciabatta or other italian style bread

The Instruction of minestrone with spring vegetables and bruchetta

• heat 2 tablespoons oil in a large saucepan over medium heat add onion carrots two thirds of the garlic and 1 teaspoon salt and cook stirring occasionally for 8 minutes or until onion is soft
• meanwhile process remaining garlic and 60ml 1 4 cup oil with mint and parmesan in a food processor to a paste transfer to a bowl and set aside
• add zucchinis beans and asparagus to onion mixture and cook stirring for 5 minutes add stock and bring to the boil add peas and cook for 5 minutes or until vegetables are tender stir in spinach and cook for 1 minute or until wilted season with salt and pepper
• meanwhile to make bruschetta preheat a chargrill pan over medium heat drizzle bread on both sides with a little extra oil then cook for 1 1 2 minutes each side or until charred
• spread bruschetta with mint mixture ladle soup among bowls top with bruschetta and serve immediately

Nutritions of Minestrone With Spring Vegetables And Bruchetta

fatContent: 467 484 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 17 grams protein
sodiumContent: n a

Share this post