GREEN MINESTRONE
This is the classic and authentic Italian minestrone with a green twist. No tomatoes here! You may brown some pancetta or bacon in olive oil before proceeding with the recipe if you wish. I prefer to use a good quality vegetable bouillon to vegetable broth. The taste is more authentic and you simply need to skip the salt.
Provided by Melanie C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
- Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
- Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 48.9 g, Cholesterol 5.9 mg, Fat 10.4 g, Fiber 9.9 g, Protein 15.9 g, SaturatedFat 2.3 g, Sodium 915.7 mg, Sugar 10.3 g
PEAS WITH POACHED EGGS
Provided by David Leite
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, sauté bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add onion to skillet. Sauté in bacon fat until golden brown, about 10 minutes.
- Meanwhile, fill a deep skillet with 3 inches water and add vinegar. Place over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip into water. Repeat with remaining eggs. Poach to taste, 3 to 4 minutes. Remove with a slotted spoon, transfer to a plate and trim neatly. Cover and keep warm.
- Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper.
- To serve, transfer pea mixture to a warmed serving bowl. Make an indentation in peas for each egg, nestle in eggs and sprinkle with parsley. Instruct guests to scoop peas onto their plates and crown with an egg.
SNAP PEA MINESTRONE WITH POACHED EGGS
Make and share this Snap Pea Minestrone With Poached Eggs recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook ham, carrot, leek, and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.
- Meanwhile, in a large saucepan, warm vinegar and 1 1/2 inches water over high heat until bubbles form on pan bottom, then reduce heat to medium-low.
- Break eggs into water, keeping them slightly apart. Cook until whites are firm but yolks are still soft, 3 to 4 minutes. Transfer eggs with a slotted spoon to a plate.
- Add broth and 1/4 teaspoons pepper to vegetables. Cover and bring to a boil over high heat.
- Add pasta and boil gently, uncovered and stirring occasionally, until tender, 7 to 8 minutes. Stir in snap peas and return to a boil, then stir in 1/2 cup parmesan, 2 teaspoons tarragon, and more pepper to taste.
- Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.
Nutrition Facts : Calories 303.1, Fat 11.4, SaturatedFat 4.4, Cholesterol 223.5, Sodium 476.2, Carbohydrate 31, Fiber 3.6, Sugar 3.6, Protein 21.6
SUGAR SNAP PEAS WITH MINT
Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.
Provided by ORNERY
Categories Side Dish Vegetables Green Peas
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 8.3 g, Fat 2.4 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 74.7 mg, Sugar 0.3 g
POTATOES AND SNAP PEAS WITH EGG MINT MIMOSA
Time 45m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Peel potatoes. Cut each into 6 wedges. Transfer to a 3-quart saucepan and cover by 1 inch with cold water. Bring potatoes to a boil, then simmer, uncovered, until potatoes are tender when pierced with a sharp knife, 8 to 10 minutes.
- Meanwhile, mince garlic, then mash to a paste with a pinch of salt using a large heavy knife. Transfer to a small bowl, then whisk in oil, 3 tablespoons mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Coarsely grate eggs into a bowl using 1/4-inch holes of a box grater, then toss with remaining tablespoon mint and salt and pepper to taste.
- When potatoes are almost finished cooking, cook snap peas with remaining 2 teaspoons salt in a 2- to 3-quart saucepan of boiling water 1 minute, then drain. Drain potatoes and toss with vinegar, then add snap peas and oil mixture and stir to combine. Transfer to a serving bowl and sprinkle with egg mint mimosa.
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