Minestrone de primavera con guisante lágrima

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150 gr de guisante lágrima
	
Un manojo de puerros
	
2 cebolletas
	
Espinacas
	
Vainas
	
Zanahorias
	
Aceite de oliva virgen
	
1l de agua aprox.
	
1 cucharada de miso
	
Pimienta negra


 

 

 

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Picar las cebolletas en juliana.
	
Poner en una cazuela un chorrito de aceite de oliva y rehogar las cebolleta hasta que esté dorada.
	
Mientras tanto cortar el puerro, la zanahoria y las vainas.
	
Añadir a la cazuela junto con el agua y un poco de sal.
	
Cocinar unos 15 min o hasta que la verdura esté tierna.
	
Lavar y cortar las espinacas en tiras.
	
Incorporar a la sopa el miso, las espinacas y los guisantes y cocinar de 3 a 5 min más.
	
Añadir pimienta y rectificar de sal.
	
Servir caliente.


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