Spring Vegetable Minestrone with Barley Lemon Ricotta Toasts recipes

Spring Vegetable Minestrone with Barley & Lemon-Ricotta Toasts recipes

Spring Vegetable Minestrone with Barley & Lemon-Ricotta Toasts recipes

By blueapron.com
1 hour

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Details
  • Servings:   4
  • Calories:   594
  • Protein:   25g
  •  
  • Fiber:   16g
  • Sugar:   11g
  • Carb Total:   92g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   10g
  •  
  • Diet:   High-Fiber, Low-Fat
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • italian
Comments
Ingredients
  • ¾ Cup Part-Skim Ricotta Cheese
  • 1 Cup Pearled Barley
  • 1 Small Baguette
  • 4 Ounces Sugar Snap Peas
  • 2 Ounces Arugula
  • 2 Carrots
  • 1 Bunch Asparagus
  • 1 Leek
  • 1 Lemon
  • 1 Pound Russet Potatoes
  • 2 Tablespoons Tomato Paste
  • 2 Teaspoons Spring Minestrone Spice Blend (Ground Fennel Seeds, Dried Bay Leaf Powder, Dried Lemon Peel, Garlic Powder & Crushed Aleppo Pepper)
  • ¼ Cup Grated Parmesan Cheese
Instructions

Spring Vegetable Minestrone with Barley & Lemon-Ricotta Toasts recipes serves 4 original recipe by blueapron.com.

View original preparation instructions

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