Green Minestrone- with vegan arugula pesto

From my pending book: THE BEAN PROTOCOL

Recipes:

1 tbsp Olive oil

2 Leeks, just the light parts, cleaned and chopped- if you don’t have, add more onion.

1 Medium shallot or yellow onion chopped.

4 Garlic cloves, chopped.

2 Carrots, finely chopped.

1 stalk of celery, chopped 

1tsp sea salt, plus more to taste

2 cups kale or cabbage, chopped 

11/2 cups zucchini, chopped (about one medium zucchini) 

2tsp fresh thyme (or two large sprigs or 1 tsp dried) 

1-2 tsp fresh oregano (or 1/2 tsp dried) 

4 cups vegetable broth (or water) or chicken broth

2 cups cannellini beans ( canned is fine)

1 cup chickpea pasta 

2 cups spinach, chopped

1 cup peas, thawed if frozen. 

black pepper, freshly ground 

Arugula Pesto - enjoy as a fat meal or remove for hormonal plans.

2 cups baby arugula, washed and tightly packed 

2 small, fresh garlic cloves

1/4 cup walnuts or pine nuts 

1/4 tsp sea salt, plus more to taste

1/3 cup good extra virgin olive oil 

1 tsp fresh lemon juice 

For Soup: In a large pot, bring to low heat and add olive oil

Add leeks, shallot and garlic plus a pinch of salt and cook for a few minutes. If the pot gets dry, add a splash of water (sometimes leek can be on the dry side).

Once leeks have wilted, add carrots, celery, kale or cabbage, zucchini and salt and sauté on low heat for 10-15 minutes, stirring frequently. Add a little olive oil or water if the vegetables starting sticking

Meanwhile, heat a pot of water for the pasta. Add a large pinch of salt and bring to a rolling boil.

Add pasta and cook for 10 minutes or until cooked through. Drain, and set aside.

Once veggies have started breaking down, add the broth and turn the heat up to medium. Cook for 20-30 minutes.

Meanwhile, make your pesto.

Taste soup and add more salt if needed.

Once veggies are totally soft, add the beans, spinach and peas and cook for another 5 minutes.

Add the black pepper and taste soup once more for seasoning - add more salt or pepper as needed

For Pesto: Add first four ingredients to a small food processor and blend until well chopped. Use a rubber spatula to scrape down sides as needed as you go.

Scrap down mixture again and turn processor back on while drizzling in the olive oil and lemon juice.

Taste and add more sea salt or lemon as needed.

Store in the fridge for up to a week or freeze extra.

*Alternatively you can grind the ingredients in a mortar and pestle or use a small blender.  

Enjoy my beauties!

Unique