Peas and Potato Soup with Tarragon Pesto

Peas and Potato Soup with Tarragon Pesto
22 Ingredients
  • Soup
  • 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
Nutrition
615
31% daily value
4 servings
                                       
                                           
     

Fat

56% 36

Saturated

32% 6

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 6

Carbs

19% 57

Carbs (net)

- 48

Fiber

38% 9

Sugars

- 11

Sugars, added

- 0

Protein

40% 20

Cholesterol

4% 13

Sodium

72% 1722

Calcium

28% 277

Magnesium

31% 124

Potassium

38% 1321

Iron

36% 6

Zinc

17% 3

Phosphorus

51% 354

Vitamin A

13% 121

Vitamin C

83% 50

Thiamin (B1)

30% 0

Riboflavin (B2)

29% 0

Niacin (B3)

37% 7

Vitamin B6

43% 1

Folate equivalent (total)

29% 114

Folate (food)

- 114

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

22% 4

Vitamin K

137% 109
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