This is a lighter, quicker, green-er version of a classic minestrone. I topped it with crisp proscuitto because Paul was a bit unimpressed at being given a vegetarian meal when it wasn't even Monday. Still - it was delicious and healthy!
Minestra di Verdura
1 onion, finely chopped
1 clove of garlic, chopped
2 artichokes, pared back to the hearts and sliced into 8ths
1 bunch of spring greens, washed and finely sliced
2 courgettes, cut into batons
chicken stock (or vege)
1/4 cup orzo pasta (or other small pasta)
the juice of half a lemon
Soften the onion and garlic in the olive oil. Add the shredded spring greens and artichoke hearts and cover with chicken stock. Bring to the boil and simmer for 10 minutes. Add the courgettes and the orzo and simmer another 10 minutes or until the pasta is tender. Stir through a dollop of pesto and the juice of half a lemon. To serve, garnish each bowl with another dollop of pesto and top with a couple of slices of proscuitto, grilled until crispy.
This soup is going over to Deb's Kahakai Kitchen for Souper (soup, salad and sammie) Sunday