This soup is super easy to throw together. Small pasta like ditalini or tiny shells is traditionally used in minestrone, but you can make this gluten-free by substituting wild rice. Eliminate the beans to keep it Paleo-friendly. If you eat meat, adding lamb or chicken meatballs makes this a meal.
Serves 4
1 tablespoon extra-virgin olive oil
1 leek, sliced into ¼ inch rounds
2 cloves garlic, thinly sliced
1/8 cup cannabis-infused extra-virgin olive oil (recipe follows)
32-ounce package chicken broth
1 cup peeled carrots, cut into ½ inch rounds 1 cup small pasta or wild rice
1 19-ounce can cannellini beans, drained
1 cup baby spinach, packed
¼ cup Parmesan, finely grated, plus more for serving
Pistachio Pesto (recipe follows)
Handful of fresh basil, chopped
Heat 1 tablespoon oil in a large soup pot and saute leek and carrots until soft, stirring often (about 3 minutes).
Add garlic, cook for 1 minute. Add broth and 1 cup water. Bring to low simmer.
Add pasta, spinach, cannellini beans, and remaining Parmesan. Stir until spinach is wilted and Parmesan is melted.
Garnish with a dollop of Pistachio Pesto, chopped basil, and Parmesan.
Pistachio Pesto
1 garlic clove, chopped
1 cup basil leaves, packed
1 cup Italian parsley leaves
1/2 cup cannabis-infused olive oil
1/2 cup Parmesan, finely grated
1/2 teaspoon lemon zest, finely grated
1/8 cup raw pistachios, crushed
Salt and pepper to taste
Food processor
In food processor, pulse garlic, basil, parsley, and about 1/4 cup oil until it turns into a coarse puree.
Transfer to a bowl, mix using a wooden spoon with Parmesan, lemon zest, crushed nuts, and remaining oil.
Season with salt and pepper to taste.
Cannabis-Infused Olive Oil
¼ to 1/2 ounce dried and cured cannabis
¼ cup extra-virgin olive oil
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Fill crockpot half to three-quarters full with water and set on low heat.
Combine oil and cannabis in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
Place jar in crockpot, place lid on crockpot and let simmer on low in the water bath for anywhere from 2 to 8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once oil is cool, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.
Serves 4
1 tablespoon extra-virgin olive oil
1 leek, sliced into ¼ inch rounds
2 cloves garlic, thinly sliced
1/8 cup cannabis-infused extra-virgin olive oil (recipe follows)
32-ounce package chicken broth
1 cup peeled carrots, cut into ½ inch rounds 1 cup small pasta or wild rice
1 19-ounce can cannellini beans, drained
1 cup baby spinach, packed
¼ cup Parmesan, finely grated, plus more for serving
Pistachio Pesto (recipe follows)
Handful of fresh basil, chopped
Heat 1 tablespoon oil in a large soup pot and saute leek and carrots until soft, stirring often (about 3 minutes).
Add garlic, cook for 1 minute. Add broth and 1 cup water. Bring to low simmer.
Add pasta, spinach, cannellini beans, and remaining Parmesan. Stir until spinach is wilted and Parmesan is melted.
Garnish with a dollop of Pistachio Pesto, chopped basil, and Parmesan.
Pistachio Pesto
1 garlic clove, chopped
1 cup basil leaves, packed
1 cup Italian parsley leaves
1/2 cup cannabis-infused olive oil
1/2 cup Parmesan, finely grated
1/2 teaspoon lemon zest, finely grated
1/8 cup raw pistachios, crushed
Salt and pepper to taste
Food processor
In food processor, pulse garlic, basil, parsley, and about 1/4 cup oil until it turns into a coarse puree.
Transfer to a bowl, mix using a wooden spoon with Parmesan, lemon zest, crushed nuts, and remaining oil.
Season with salt and pepper to taste.
Cannabis-Infused Olive Oil
¼ to 1/2 ounce dried and cured cannabis
¼ cup extra-virgin olive oil
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Fill crockpot half to three-quarters full with water and set on low heat.
Combine oil and cannabis in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
Place jar in crockpot, place lid on crockpot and let simmer on low in the water bath for anywhere from 2 to 8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once oil is cool, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.
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