про еду

про еду

пятница, 28 апреля 2017 г.

Green Spring Minestrone With Orzo and Asparagus

This soup is the perfect dish to enjoy on a cool spring evening. The light, the lemony broth is poured over orzo and tender shoots of asparagus. This dish will quickly make its way onto your list of favorite recipes.



  • 3 tablespoons olive oil
  • 1 onion
  • 6 1/3 cups vegetable broth
  • 5.3 ounces orzo pasta, gluten-free if needed
  • 5.3 ounces cooked chickpeas
  • 8.8 ounces green asparagus
  • 3.5 ounces spinach
  • 3.5 ounces peas
  • 1 spring onion
  • 1 lemon, juiced
  • 1/2 bunch of basil


  1. Place the oil in a hot pot, cut the onion into fine strips, and fry them at a low to medium heat for 3 minutes stirring frequently. Sprinkle them with broth and add the chickpeas and orzo. Let everything simmer for 5 minutes at medium heat.
  2. Cut the asparagus diagonally into 1-inch pieces. Add the asparagus to the soup and simmer it for 2 more minutes.
  3. Finely chop the spinach together with the peas, add them to the soup, let them simmer for 2 minutes at a low heat.
  4. Remove the pot from the heat, cut the spring onions into fine rings, mix them with the lemon juice, and serve with coarsely chopped basil.

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