Minestrone with Arugula Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,057 cal. | (146 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 576 g | (384 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 239.8 g | (799 %) |
| Vitamin A | 123.2 mg | (15,400 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 38.4 mg | (320 %) | ||
| Vitamin K | 1,277 μg | (2,128 %) | ||
| Vitamin B₁ | 8.9 mg | (890 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 63.7 mg | (531 %) | ||
| Vitamin B₆ | 13.4 mg | (957 %) | ||
| Folate | 1,487 μg | (496 %) | ||
| Pantothenic acid | 21.3 mg | (355 %) | ||
| Biotin | 385.4 μg | (856 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 332 mg | (349 %) | ||
| Potassium | 27,848 mg | (696 %) | ||
| Calcium | 1,913 mg | (191 %) | ||
| Magnesium | 1,019 mg | (340 %) | ||
| Iron | 32 mg | (213 %) | ||
| Iodine | 258 μg | (129 %) | ||
| Zinc | 22 mg | (275 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 1,485 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 489 g |
Ingredients
- For the minestrone
- 1 shallot
- 1 garlic clove
- 1 stalk Leeks
- 150 carrots
- 300 grams yellow Zucchini
- 2 sprigs parsley
- thyme (each with 2 stems)
- rosemary (each with 2 stems)
- 1 bay leaf
- 2 Tomatoes
- 1 Tbsp olive oil
- 750 milliliters Vegetable broth (Instant)
- 150 grams Pasta (such as conchiglie)
- ground paprika (sweet)
- 2 tsps Tomato paste
- For the arugula pesto
- ½ bunch Arugula
- 1 garlic clove
- 2 Tbsps grated pecorino romano
- salt
- freshly ground peppers
- 3 Tbsps olive oil
Preparation steps
For the pesto, rinse arugula, shake dry and chop coarsely. Peel garlic. Puree arugula and garlic in a blender together with pecorino and season with salt and pepper. Gradually pour in oil.
For the minestrone, peel shallot and garlic and finely chop both. Rinse leeks, trim and cut into thin strips about 5 cm (approximately 2 inches) long. Rinse carrots, trim and cut into sticks. Rinse zucchini, trim and also cut into sticks.
Rinse herbs, shake dry and tie herbs and bay leaf together with kitchen twine.
Blanch tomatoes for a few seconds in a pot of boiling water, drain, rinse with cold water, peel, quarter, core and cut into small cubes.
Heat olive oil in a large saucepan and sauté shallot, garlic and leeks. Add broth, carrots, zucchini sticks and herb bundle, boil and cook for about 2 minutes. Simmer, then add pasta and cook for approximately 10 minutes more until pasta is al dente. Finally, add diced tomatoes, warm, remove herb bundle and season with salt, pepper, paprika and tomato paste. To serve, spoon minestrone into deep plates and drizzle pesto over top.
