Spring means really fresh greens! You think it’s not time for soup? Maybe not today, but you well know that spring as its chilly nights! And, you can also enjoy this amazing soup cold, for a refreshing lunch!
It’s easy, quick to make an so fragrant! Highly customizable, you can add proteins to it (chicken, shrimps, hard boiled eggs or tofu). Swap the orzo (although it’s delicious and firmer than regular pasta) for small size pasta, rice or cannelloni beans! Serve on its on or with bread crostini.
Add the add-ons at the end are all optional, but each add another layer of fresh fragrance to this wonderful dish!
Happy spring and eat your greens!
Spring Green Minestrone
- 1 cup spelt orzo uncooked
- 1 tbsp olive oil
- 2 large shallots sliced
- 4 garlic cloves minced
- 1 inch fresh ginger grated
- 2 liters chicken stock or veggie stock
- 1 cup fresh or frozen green peas
- 8 oz green asparagus cut in pieces
- 1 zucchini finely sliced
- 4 cups baby kale or spinach chopped
- 1/4 tsp sea salt
- cracked black pepper
- 4 tbsp pesto
- 1 lemon juiced
- fresh grated parmesan
- Cook the Orzo as per package instructions. In a sperate pot, prepare the chicken stock if needed. Set those 2 aside.
- In a large pot, heat the olive oil, add the shallots and cook on medium, 5 min, until soften. Then add the garlic and ginger. Cook for 2 minutes. Add the stock and bring to a simmer.
- Add the peas, asparagus and zucchini. Simmer until tender, about 5 to 7 minutes. Add the kale last and turn off the heat. Season to taste with salt and pepper.
- Serve in bowls with the cooked orzo, 1 Tbsp pesto in each bowls, a squeeze of lemon juice and grated parmesan.