Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 1 Tbsp. extra virgin olive oil
- 1 sm onion minced
- 1 x celery stalk sliced
- 2 x carrots
- 2 c. peeled cubed winter squash,
- Â Â (butternut or possibly buttercup)
- 1Â 1/2 c. cooked beans - (to 2 c.)
- Â Â (great northern, chickpea or possibly pinto)
- 4 x fresh sage leaves
- Â Â (or possibly 1/2 tspn dry sage)
- Â Â Sea salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. Italian parsley (leaves only)
- 2 sm or possibly 1 large garlic clove chopped
- 1/4 c. walnuts
- 1/3 c. best-quality extra virgin olive oil
- Â Â Sea salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- In a heavy saucepan (3 qt), saute/fry onion in oil with healthy pinch of salt for 2 min. Add in remaining vegetables plus sage and cook for 10 min more over medium heat. You may add in a Tbsp. of water if needed.
- Add in beans and 5 c. of water, bring to a boil over high heat. Cover and gently simmer 20 to 30 min or possibly till squash falls apart when pressed with a spoon. Season with salt and pepper.
- Meanwhile, wash and dry parsley, mince garlic, then combine pesto ingredients in a blender or possibly processor. Puree and check for seasoning. Serve one Tbsp. of pesto over each bowl of soup.
- This recipe yields 8 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 45 | |
| Calories from Fat 25 | 56% |
| Total Fat 2.89g | 4% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 187mg | 5% |
| Total Carbs 4.72g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.62g | 1% |
| Protein 0.92g | 1% |
