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
Scale
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