Garden Walk and Minestrone Verde Soup Recipe
2014
We’ve landed in garden heaven here in Toronto. Mom & I have been really enjoying the color and vibrancy of our Italian neighbourhood. Come join me to check out some of the gardens and flower inspiration along with an awesome recipe we made up recently, which is very Italian inspired – Minestrone Verde Soup.
First a walk around the neighbourhood to work up an appetite. Come check out the gardens with me.
Toronto has an annual contest for the best gardens. Gardens are submitted and this home won one of the awards. We met the owners on our walk and they showed my friend and I around their garden. The herons sculpture just in the front gate is a fountain. It’s gorgeous.
a walk through..
secluded table for 2..
There is lots of color everywhere along the streets.
I’m not sure if this photo captures it but the one bright rose in front stands out so brightly and has me mesmerized every time I walk by, such a surreal beauty. The color is so astounding, to me it’s hard to believe it exists. I get wowed every time I walk by.
Huge hibiscus.
Lots of care and details.
Now, back home. We were given so many gorgeous herbs from our neighbours garden, an abundance of parsley, mint and basil. We used lots of basil in our minestrone soup!
The painting above the table is one of moms of Cape Enrage, a scenic place close to where we lived in NB.
Now, join me in the kitchen to make some delicious soup!
Eat Green!
Green is not only a great backdrop for colourful flowers and the color of our heart chakra (green = love) but it’s one of the healthiest colors to consume too.
And green is ultra-delicious in this flavourful twist on the classic Italian soup – Minestrone Verde.
Minestrone Verde Soup Recipe
Ingredients
2 Leeks – slice lengthwise then sliced
1 Onion – diced
2 Garlic cloves – minced
2 Tbsp Olive oil
2 Zucchini – quartered lengthwise then sliced
1 Fennel – diced
2 cups Peas
8 cups Vegetable broth (or water and 2 veg bouillon cubes)
¼ cup Pesto
2 cups packed Spinach leaves (4 ozs)
Directions
Heat frying pan and add oil along with onion, garlic and leeks and saute until soft. Add to a large pot along with the vegetable broth. Bring to a boil then add the pasta and lower to medium heat. Stir frequently so that pasta does not stick together. Saute the zucchini and fennel in a little more olive oil and when soft add to pot. When the pasta is almost done, add the peas, pesto and spinach. Let cook a few more minutes until spinach has wilted and pasta is cooked. Season with salt and pepper. Then it’s ready to serve.
Photo Description
Saute onion, garlic and leeks until soft.
I chopped the fennel and zucchini while sauteeing.
Transfer the onions and leeks to a large pot, cover with vegetable stock and continue frying the fennel and zucchini.
As the vegetables are softened add them to pot. Bring water to a boil and then add the pasta to start cooking. Lower the heat to medium and stir occasionally so the pasta doesn’t stick.
Sauteeing zucchini..
Add the pesto.
Then add the peas and spinach leaves; pasta should be almost finished cooking.
Let cook together for a few more minutes.
Then it’s ready to serve. It’s loaded with lots of green vegetables so as good for your body as the taste is for your soul. Enjoy!
Salute!
