There’s nothing more comforting than a warm bowl of Italian Green Minestrone di Verdure. This traditional Italian vegetable soup is packed with fresh, seasonal greens, hearty beans, and fragrant herbs, making it a delicious and nourishing meal for any time of the year.
If you love a dish that’s both healthy and satisfying, this Minestrone di Verdure is the perfect choice. It’s light yet filling, packed with essential nutrients, and topped with a homemade basil pesto for an extra burst of flavor. Whether you’re looking for a cozy weeknight dinner or a nutrient-rich meal prep option, this minestrone is sure to become a favorite.
Let’s explore this authentic Italian recipe and learn how to make a bowl of green goodness at home!
Why You’ll Love This Italian Green Minestrone di Verdure
This minestrone is more than just a soup—it’s a nutrient-packed, comforting meal that will leave you feeling satisfied. Here’s why you’ll love it:
✅ Rich in Vitamins and Fiber – A powerhouse of greens, beans, and vegetables for digestive health.
✅ Hearty and Satisfying – Filling enough to be a complete meal while remaining light and healthy.
✅ Customizable – Swap ingredients to match the season or your dietary needs.
✅ Easy to Make – Requires simple ingredients but delivers incredible depth of flavor.
✅ Gluten-Free and Vegetarian-Friendly – A naturally wholesome dish suitable for many diets.
Ingredients You’ll Need
Below is a breakdown of what you’ll need for both the minestrone and the pesto topping:
For the Minestrone
| Ingredient | Quantity |
|---|---|
| Small onion, diced | 1 |
| Garlic cloves, sliced | 4 |
| Carrot, diced | 1 |
| Celery stick, diced | 1 |
| Shredded green cabbage | 2 cups |
| Fresh rosemary sprig | 1 |
| Fresh thyme sprigs | 8 |
| Olive oil | 3 tablespoons |
| Low-sodium vegetable stock | 1.5 quarts (plus more if needed) |
| Golden potatoes, diced (½-inch cubes) | 1.5 cups |
| Sea salt | 1.5 teaspoons (plus to taste) |
| Canned borlotti or cannellini beans, drained and rinsed | 15 ounces |
| Baby arugula or spinach | 1 cup |
| Black peppercorns | 1 teaspoon |
For the Pesto
| Ingredient | Quantity |
|---|---|
| Fresh basil leaves | 1 bunch |
| Toasted pine nuts, walnuts, or hazelnuts | ¼ cup |
| Extra virgin olive oil | ⅓ cup |
| Lemon juice | Juice of 1 lemon |
| Grated Parmesan cheese | ¼ cup |
| Garlic cloves | 2 |
| Sea salt | A pinch (to taste) |
| Parmesan rind (optional) | 4 inches |
Step-by-Step Instructions to Make Italian Green Minestrone di Verdure
1. Prepare the Vegetables
- Heat 3 tablespoons of olive oil in a large pot over medium-high heat.
- Add the diced onion, sliced garlic, diced carrot, and diced celery.
- Stir and cook for 5-7 minutes, or until the vegetables are soft and fragrant.
2. Start the Minestrone Base
- Add the shredded cabbage, rosemary sprig, and thyme sprigs to the pot.
- Stir occasionally and cook for another 2 minutes to allow the flavors to meld.
3. Add the Broth and Potatoes
- Pour in the vegetable stock and bring it to a rolling boil.
- Mix in the diced potatoes and sea salt.
- Lower the heat and let the soup simmer for 15-20 minutes, or until the potatoes are tender.
4. Add the Beans and Greens
- Stir in the drained and rinsed borlotti or cannellini beans.
- Add the baby arugula or spinach and black peppercorns.
- Let everything simmer for an additional 5 minutes.
5. Make the Pesto
- In a food processor, combine the basil leaves, toasted nuts, extra virgin olive oil, lemon juice, Parmesan cheese, and garlic cloves.
- Blend until smooth, adding a pinch of sea salt to taste.
6. Serve the Minestrone
- Ladle the hot minestrone into serving bowls.
- Top each bowl with a generous spoonful of freshly made pesto.
- For extra depth of flavor, add a piece of Parmesan rind to each bowl if desired.
7. Enjoy!
- Serve immediately and savor the rich, herbaceous flavors of this authentic Italian minestrone.
Health Benefits of Italian Green Minestrone di Verdure
🥬 Cabbage & Arugula – Packed with fiber, antioxidants, and essential vitamins.
🥔 Potatoes – Provide complex carbohydrates for sustained energy.
🧄 Garlic & Onion – Natural immune boosters with anti-inflammatory properties.
🫘 Borlotti or Cannellini Beans – A great source of plant-based protein and fiber.
🌿 Fresh Basil Pesto – Adds healthy fats, vitamin K, and a burst of flavor.
Tips for the Best Minestrone di Verdure
✔ Use Fresh Herbs – Fresh rosemary and thyme enhance the soup’s aromatic depth.
✔ Simmer Slowly – The longer the soup simmers, the richer the flavors.
✔ Add Extra Veggies – Zucchini, kale, or peas can add more texture and nutrients.
✔ Customize the Pesto – Swap basil for parsley or arugula for a twist.
✔ Make it Vegan – Simply omit the Parmesan cheese from the pesto.
Delicious Variations to Try
🥦 Spring Minestrone – Add asparagus, peas, and green beans for a fresh spring twist.
🍠 Root Vegetable Minestrone – Use sweet potatoes or parsnips instead of golden potatoes.
🍲 Creamy Minestrone – Stir in a splash of coconut milk for a creamy, dairy-free version.
🧀 Cheesy Minestrone – Serve with grated Pecorino Romano for extra richness.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 3 months.
Reheat: Warm over medium heat on the stove, adding more broth if needed.
Frequently Asked Questions (FAQs)
1. Can I make this minestrone ahead of time?
Yes! The flavors develop beautifully when made a day in advance.
2. Can I use dried beans instead of canned?
Absolutely! Just soak them overnight and cook separately before adding.
3. How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of chili oil.
4. Can I use kale instead of spinach?
Yes, kale is a great substitute, but it may take longer to soften.
5. What can I serve with this soup?
A side of crusty Italian bread or a light green salad pairs well.
6. Can I make the pesto nut-free?
Yes! Swap the nuts for sunflower seeds or omit them altogether.
Final Thoughts: Try This Italian Green Minestrone di Verdure Today!
This Italian Green Minestrone di Verdure is a wholesome, flavorful, and nourishing meal that’s perfect for any season. Whether you’re making it for family dinner, meal prep, or a cozy night in, this minestrone is sure to impress.
So, why wait? Gather your ingredients and enjoy a bowl of authentic Italian comfort food today!
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Italian Green Minestrone di Verdure Recipe: A Nourishing and Flavorful Delight
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This Italian Green Minestrone di Verdure is a light, yet hearty soup bursting with fresh vegetables, fragrant herbs, and creamy beans. A comforting, nutrient-dense dish, it’s perfect for cozy dinners or meal prep. Topped with a homemade basil pesto, this minestrone is packed with flavor and naturally gluten-free. Whether you’re craving a healthy meal or a taste of authentic Italian cuisine, this soup is a must-try!
Ingredients
For the Minestrone:
- 3 tablespoons olive oil
- 1 small onion, diced
- 4 garlic cloves, sliced
- 1 carrot, diced
- 1 celery stick, diced
- 2 cups shredded green cabbage
- 1 sprig rosemary
- 8 sprigs thyme
- 1.5 quarts low-sodium vegetable stock (plus more if needed)
- 1.5 cups golden potatoes, diced into ½-inch cubes
- 1.5 teaspoons sea salt (plus more to taste)
- 15 ounces canned borlotti or cannellini beans, drained and rinsed
- 1 cup baby arugula or spinach
- 1 teaspoon black peppercorns
For the Pesto:
- 1 bunch fresh basil (leaves only)
- ¼ cup toasted pine nuts, walnuts, or hazelnuts
- ⅓ cup extra virgin olive oil
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- 2 garlic cloves
- A pinch of sea salt (to taste)
- 4-inch piece of Parmesan rind (optional)
Instructions
1. Prepare the Vegetables
- Heat 3 tablespoons of olive oil in a large pot over medium-high heat.
- Add the diced onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
2. Build the Minestrone Base
- Add the shredded cabbage, rosemary, and thyme sprigs.
- Stir and cook for 2 minutes, allowing the flavors to infuse.
3. Simmer the Soup
- Pour in the vegetable stock and bring it to a boil.
- Add the diced potatoes and sea salt, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4. Add Beans and Greens
- Stir in the rinsed beans, arugula (or spinach), and black peppercorns.
- Simmer for an additional 5 minutes, allowing the greens to wilt.
5. Prepare the Pesto
- In a food processor, combine the basil leaves, toasted nuts, olive oil, lemon juice, Parmesan cheese, and garlic cloves.
- Blend until smooth, adding sea salt to taste.
6. Serve and Enjoy!
- Ladle the hot minestrone into bowls.
- Top with a spoonful of fresh pesto and, if desired, a piece of Parmesan rind for extra depth of flavor.
- Serve warm and enjoy the rich, herbaceous taste of this classic Italian soup!
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium heat, adding more broth if needed.
- Customization: Swap in kale, zucchini, or asparagus for seasonal variations.
- Make it Vegan: Omit the Parmesan in the pesto or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian