The 30-plant Sunday salad
One big salad that clocks fifteen-plus plant species; make Sunday, raid until Wednesday.
Minestrone verde with pesto
A green spring minestrone: courgette, peas, asparagus, beans and small pasta under pesto.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften onion and leek in the oil; add garlic and courgette for 2 minutes.
- Step 2
Add stock; simmer 5 minutes, then pasta and beans for 8 minutes.
- Step 3
Add asparagus and peas for 3 minutes; wilt in spinach.
- Step 4
Serve under a teaspoon of pesto and a grating of Parmesan.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 42g |
| – of which sugars | 7g |
| Fibre | 10g |
| Fat | 12g |
| – of which saturates | 3g |
| – of which omega-3 | 0.3g |
| Calcium | 160mg |
| Iron | 3.6mg |
| Salt | 1g |
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