Lunch: Peas and Potato Soup with Tarragon Pesto

This recipe includes fertility superfoods such as:

Lemon, Nuts

Health and fertility benefits of Peas and Potato Soup with Tarragon Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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

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.

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