Cleansing Diet, Day 3: Peppery Almond Pesto and Vegetable Soup

Green Girl Goodies, September 2011

Serves 4 to 6

4 ½ tb Garlic, sliced
2 c Yellow or Sweet Onion, julienned
1 1/3 c Fennel Bulb, julienned
1 c Green Beans, 1” stick
2 c Tomatoes, medium dice
3 c Spinach, hand torn *
1/3 c Fennel Fronds, minced
1 c Fresh Basil, hand torn **
1 tb Extra Virgin Olive Oil
1 ½ qt Purified Water
2 ½ Lemons, juiced
1/3 c Almond Basil Pesto ***
4 tsp Sea Salt
3 tsp Black Pepper

- Heat large soup pot and add oil first then garlic, onions and fennel. Carmelize ingredients until golden, deglaze with lemon juice and add water. Bring to a boil.
- Once boiling, lower heat to maintain a simmer and add tomatoes, spinach and green beans.
- Return to a simmer and stir in pesto, salt and pepper. Simmer for 5 – 7 minutes or until beans are tender.
- Add basil just before serving.

*Tightly Packed Cup
**Loosely Packed Cup
***See Recipe for Almond Basil Pesto

Pictures to come with next preparation! :)