The Mediterranean Diet Cookbook: Healthy and Easy Mediterranean Recipes for Eating Well by Alberto Ferrari

Author:Alberto Ferrari [Ferrari, Alberto]
Language: eng
Format: epub
Published: 2019-08-14T22:00:00+00:00

Green Veggie Soup

Preparation Time: 40-45 min. Serves: 7-8

Ingredients:

12 ounces green beans, cut into ½-inch pieces

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 medium carrots, chopped

4 cups chopped kale

2 medium zucchini, chopped

4 Roma tomatoes, seeded and chopped

2 stalks celery, chopped

8 cups low-sodium chicken broth or vegetable broth

2 (15-ounce) cans cannellini beans, rinsed

2 teaspoons red-wine vinegar

¾ teaspoon salt

½ teaspoon ground pepper

8 teaspoons prepared basil pesto

Directions:

Over medium stove flame; heat the oil in a cooking pot or deep saucepan (preferably of medium size).

Add the carrot, green beans, celery, onion, and garlic. Cook the vegetables for 5-7 minutes. Stir frequently.

Add the broth. Boil the mixture, reduce the heat and simmer until the vegetables turn soft. Add the cannellini beans, kale, zucchini, tomatoes, vinegar, salt, and pepper. Combine and simmer until the zucchini is tender.

Serve with the pesto sauce on top.

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