Italian Green Minestrone di Verdure Recipe

This Italian Green Minestrone di Verdure is a hearty and flavorful soup that captures the essence of Italian home cooking. Brimming with a variety of fresh vegetables, tender beans, and aromatic herbs, this minestrone is both nutritious and deeply satisfying. Each bowl is enhanced with a dollop of vibrant homemade pesto, adding a fresh and zesty touch to the warm, comforting broth. Perfect for any occasion, this wholesome soup is sure to become a favorite in your household, offering a delicious way to enjoy a nourishing and flavorful meal.


For the Minestrone:

  • 1 small onion, diced
  • 4 garlic cloves, sliced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 2 cups shredded green cabbage
  • 1 sprig of rosemary
  • 8 sprigs of thyme
  • 3 tablespoons olive oil
  • 1.5 quarts low-sodium vegetable stock (plus more as needed)
  • 1.5 cups golden potatoes, diced into 1/2 inch cubes
  • 1.5 teaspoons of sea salt, with additional as needed 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)
  • 1/4 cup toasted pine nuts, walnuts, or hazelnuts
  • 1/3 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves
  • A pinch of sea salt (to taste)
  • 4 inches Parmesan rind (optional)


  1. Get the Vegetables Ready:
  • Heat up 3 tablespoons of olive oil in a large pot over medium-high heat.
  • Toss in the diced onion, sliced garlic, diced carrot, and diced celery. Cook and stir for about 5-7 minutes until the veggies are soft and fragrant.
  1. Make the Minestrone:
  • Add the shredded cabbage, rosemary sprig, and thyme sprigs to the pot. Stir occasionally and let it cook for another 2 minutes.
  • Pour in the vegetable stock and heat until it reaches a rolling boil.
  • Mix in the diced potatoes and 1.5 teaspoons of sea salt. Lower the heat and let it simmer for about 15-20 minutes until the potatoes are tender.
  • Mix in the rinsed and drained beans, baby arugula or spinach, and black peppercorns.
  1. Whip Up the Pesto:
  • In a food processor, combine the basil leaves, toasted nuts, extra virgin olive oil, lemon juice, grated Parmesan cheese, and garlic cloves.
  • Blend until smooth, adding a pinch of sea salt to taste.
  1. Serve:
  • Ladle the hot minestrone into serving bowls.
  • Top each bowl with a generous spoonful of the freshly made pesto.
  • For an extra depth of flavor, add a piece of Parmesan rind to each bowl if desired.
  • Serve immediately and enjoy the rich, vibrant flavors of this Italian Green Minestrone di Verdure.


This Italian Green Minestrone di Verdure is a nourishing and delightful soup that embodies the heart of Italian cuisine. Featuring a medley of fresh vegetables, aromatic herbs, and a flavorful homemade pesto, this dish stands out for any occasion. Savor this nutritious and delicious minestrone with family and friends, and enjoy a comforting and satisfying meal together.