Soups for the Heart: Heart-Healthy Soup Recipes You Can Savor All-Year-Long by C. Will

Author:C., Will
Language: eng
Format: epub, pdf
Published: 2022-01-20T00:00:00+00:00

¼ cup parsley, torn into pieces

3 tbsp pistachios

1 clove garlic

½ cup extra-virgin olive oil

Salt and freshly ground black pepper, as needed

1/3 cup Parmesan cheese, grated

Instructions:

To make kale pesto, add all the ingredients to a blender or food processor and pulse until well combined. Set aside.

Meanwhile, heat oil on medium fire and sauté onion and garlic until fragrant in a stockpot.

Stir in celery and carrots and cook for about 5 minutes or softened.

Add the beans, diced tomatoes with the juice, ¼ cup shredded Parmesan, oregano, and basil.

Pour in the stock, let it boil, turn the heat to low, and continue cooking in a simmer with the lid on for about 20 minutes.

Stir in pasta and cook for another 10 minutes until the pasta is al dente.

Add spinach and turn off the fire. Season with salt and pepper.

Ladle soup into individual bowls, drizzle with prepared kale pesto, garnish with remaining Parmesan, and serve.

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