Minestrone Verde
Minestrone verde is a bright, hearty take on the classic Italian soup. It’s loaded with green vegetables, beans and pasta, and finished with vibrant pesto and lemon. This nourishing soup is perfect for any season.
Servings: 6
Ingredients
- 1 Cup ditalini pasta
- 2 Tablespoons olive oil
- 1 Cup onion diced
- 2 leeks white and pale green parts only, chopped
- 2 Stalks celery diced
- 1 Tablespoon garlic minced
- 4 Sprigs thyme fresh
- 1 Teaspoon oregano dried
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Can cannellini beans 15-Ounce
- 6 Cups vegetable broth
- ½ Cup basil pesto
- 2 Cups kale cut into ribbons
- 8 Ounces snap peas halved
- 1 Cup peas
- 1 Tablespoon lemon juice fresh
Optional Garnishes
- parmesan cheese freshly shaved or grated
- lemon slices
- red pepper flakes
- crusty bread to serve
Instructions
- Cook the pasta according to directions on the package but cook for 1 to 2 minutes less than recommended, as the pasta will continue to cook when added to the hot soup.
- Drain and set aside until ready to add to the soup.
- In the same pot, heat 2 Tablespoons of the olive oil over medium heat.
- Add the onion and sauté for 2 to 3 minutes.
- Add the leeks and celery and sauté for 4 to 5 minutes until softened.
- Stir in the minced garlic, thyme sprigs, oregano, salt, and black pepper, and cook for a minute until fragrant.
- Pour in the vegetable broth and add the drained cannellini beans.
- Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld.
- Stir in the pesto and continue to simmer for 5 minutes.
- Stir in the kale, peas, pasta, and snap peas, and cook for 3 to 4 minutes until just tender but still vibrant.
- Stir in the fresh lemon juice for brightness.
- Discard the thyme sprigs and ladle the soup into bowls.
- Garnish with Parmesan cheese, a squeeze of lemon and/or a pinch of red pepper flakes if liked. Serve with crusty bread on the side.
Notes
Use fresh, seasonal greens: Opt for fresh kale, snap peas and peas when in season.
Sauté for maximum flavor: Don’t skip the step of sautéing aromatics before adding broth.
Cook pasta separately: This prevents mushiness in leftovers.
Fresh pesto: Homemade pesto added at the end enhances the soup’s flavor.
Don’t overcook the greens: Add them at the end for texture and color.
Balance with lemon: A splash of lemon brightens the finished dish.
Customize your add-ins: Try different vegetables, grains or legumes.
Garnish for extra flavor: Add parmesan, red pepper flakes, a sprig of tender basil or parsley, or olive oil to the finished minestrone just before serving.
Sauté for maximum flavor: Don’t skip the step of sautéing aromatics before adding broth.
Cook pasta separately: This prevents mushiness in leftovers.
Fresh pesto: Homemade pesto added at the end enhances the soup’s flavor.
Don’t overcook the greens: Add them at the end for texture and color.
Balance with lemon: A splash of lemon brightens the finished dish.
Customize your add-ins: Try different vegetables, grains or legumes.
Garnish for extra flavor: Add parmesan, red pepper flakes, a sprig of tender basil or parsley, or olive oil to the finished minestrone just before serving.
Nutrition
Calories: 363kcal | Carbohydrates: 52g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 1704mg | Potassium: 369mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2807IU | Vitamin C: 47mg | Calcium: 164mg | Iron: 4mg
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