Peas and Potato Soup with Tarragon Pesto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/4 pound pancetta or bacon, finely diced, optional
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 large starchy potatoes, peeled and diced 1/2-inch
- Salt and freshly ground black pepper
- 1 large head escarole, cleaned and chopped
- A few grates nutmeg
- 1 quart chicken or vegetable stock-in-a-box
- 3 cups water
- 2 cups frozen peas
- 1/4 cup ditalini pasta
- Pesto
- 1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed
- A generous handful flat-leaf parsley
- 3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts
- 1 clove garlic, grated or flattened into paste
- Salt and freshly ground black pepper
- 1 lemon, zested and juiced (1 tablespoon)
- 1/3 cup extra-virgin olive oil
- About 1/4 to 1/3 cup grated Parmigiano-Reggiano
Instructions
- Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Nuts.
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