Sunday, 30 May 2010

Minestra di Verdura

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

olive oil
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)
pesto
proscuitto (optional)
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 SouperSundays

15 comments:

Debinhawaii said...

Looks like a delicious soup and of course you had me with the prosciutto on top. ;-) Thanks for sending it to Souper Sundays.

mscrankypants said...

YOu've just reminded me that winter soup season is coming, however, the sky is clear and sun is out and it feels odd to be planning soup. I shall anyway because the weather will trick me soon enough.

Foodycat said...

Deb - Thank you!

Cranky - soup is good whatever the weather.

Jude said...

Another use for the orzo eh?

Looks lovely!

Joanne said...

I really like the idea of putting prosciutto on top! This way even the meatheads are satisfied :P

girlichef said...

That's too funny...it's not vegetarian, it has prosciutto on it! LOL. Sounds delicious...esp. w/ the crispy prosciutto ;)

Foodycat said...

Jude - yup, I'll have to get my orzo mule to get me some more!

Joanne - exactly! And you could use veg stock and leave the proscuitto off for any vegetarians in the house.

Heather - proscuitto rocks.

sontology said...

YUM! Lose the piggy bits and I'll be over in a shot!

kat said...

A beautiful way to use those spring vegetables

Foodycat said...

Sontology - I will eat your share of the piggy bits!

Kat - thanks!

Heather said...

What a nice deviation from the thick, stodgy minestrone of winter time (not that I didn't make minestrone for lunch last week or anything). That minestra is perfect for days like this - warmer, but still cloudy and not quite summery.

Ben said...

I've been eating a lot of vegetarian meals lately and this would fit perfectly in my "diet". Of course, crisp proscuitto sounds awesome :)

Foodycat said...

Heather - the stodgy one is always good!

Ben - bacon makes everything good.

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Laura @ Hungry and Frozen said...

This sounds lovely - with or without the prosciutto. I like making a lighter minestrone in spring/summer - no chance for that at the moment though here in winter!

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