Photo: Stephanie Studer
Minestrone primavera
16 ingredients
30 min
Serves 4
openrecipes
Spring vegetables - asparagus, peas and broad beans – are made into a fresh-tasting soup, served with a dollop of fresh pesto on top.
Estimated Nutrition (whole recipe, rough)
978
Calories
60g
Protein
50g
Fat
78g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Peas | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g/5½oz asparagus
- 100g/3½oz shelled fresh peas
- 100g/3½oz shelled fresh small broad beans
- 150g/5½oz fine green beans
- extra virgin olive oil
- 2 spring onions
- ¼ head celery
- 200g/7oz waxy potatoes
- 500ml/18fl oz fresh chicken stock
- 50ml/2fl oz double cream
- sea salt and freshly ground black pepper
- 50g/1¾oz fresh basil
- 1 garlic
- 50ml/2fl oz olive oil
- 2 tbsp pine nuts
- 4 tbsp grated parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes