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Italian Green Minestrone di Verdure Recipe

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★★★★★

4.4 from 94 reviews

This Italian Green Minestrone di Verdure is a vibrant, hearty vegetable soup packed with fresh greens, tender potatoes, and creamy beans, enhanced by a fragrant herb-infused broth and finished with a zesty homemade basil pesto. Perfect for a nutritious, comforting meal, it brings a fresh twist to classic minestrone with green cabbage, fresh herbs, and a touch of Parmesan.

Ingredients

Scale

Soup Ingredients

  • 1 onion, diced (small)
  • 4 cloves garlic, sliced
  • 1 carrot, diced
  • 1 stick celery, diced
  • 2 cups green cabbage, shredded
  • 1 sprig rosemary
  • 8 sprigs thyme
  • 3 tbsp olive oil
  • 1.5 qt low sodium vegetable stock (plus more as needed)
  • 1.5 cups golden potatoes, diced into 1/2 inch cubes
  • 1.5 tsp sea salt (plus more to taste)
  • 15 oz canned borlotti or cannellini beans, drained and rinsed well
  • 1 tsp black peppercorns
  • 4 inches Parmesan rind (optional)

Finishing Ingredients

  • 1 cup baby arugula or spinach
  • 1 bunch fresh basil leaves only
  • 1/4 cup toasted pine nuts, walnuts, or hazelnuts
  • 1/3 cup extra virgin olive oil
  • 1 lemon, juiced (half for pesto, half for finishing)
  • 2 cloves garlic (for pesto)
  • 1 pinch sea salt (to taste, for pesto)
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Prepare the Soup Base: Heat a soup pot over medium flame and add 3 tablespoons of olive oil. Once warm, add the diced onion, celery, and carrot with a pinch of sea salt, sautéing for about 10 minutes until they are softened and fragrant.
  2. Add Aromatics: Add the sliced garlic, sprig of rosemary, thyme sprigs, and black peppercorns to the pot. Toss the mixture well to coat the vegetables with the herbs and spices, continuing to cook briefly to release their aromas.
  3. Incorporate Greens: Stir in the shredded green cabbage and cook for another 5 to 10 minutes until the cabbage wilts and reduces in volume, melding flavor with the other ingredients.
  4. Add Potatoes and Broth: Add the diced golden potatoes and the optional Parmesan rind to the pot, then pour in the low sodium vegetable stock. Bring the soup to a gentle simmer and cook until the potatoes are tender throughout, approximately 10 minutes.
  5. Add Beans and Season: Stir the rinsed and drained borlotti or cannellini beans into the soup. Adjust seasoning with more sea salt as needed, allowing the flavors to meld together while the soup simmers gently.
  6. Prepare the Basil Pesto: While the soup cooks, combine the fresh basil leaves, extra virgin olive oil (about 1/3 cup), 2 cloves of garlic, toasted nuts, and half of the lemon juice in a food processor. Puree until smooth, tasting and adjusting with sea salt and additional lemon juice as desired for brightness and balance.
  7. Serve: Ladle the warm minestrone into bowls. Spoon generous amounts of the fresh basil pesto on top of each serving. Garnish with baby arugula or spinach leaves and sprinkle with grated Parmesan cheese for an extra burst of flavor.

Notes

  • The Parmesan rind adds depth and umami to the broth; remove before serving.
  • Use fresh lemon juice to brighten the pesto and soup flavors, adjusting to suit your taste.
  • Substitute nuts in the pesto according to preference or availability.
  • The soup can be made vegan by omitting the Parmesan cheese and rind.
  • Add extra vegetable stock if you prefer a thinner soup consistency.

Keywords: Italian green minestrone, vegetable soup, basil pesto, healthy soup, Italian recipe, vegetarian soup, minestrone di verdure

Find it online: https://ellaeatsdaily.com/italian-green-minestrone-di-verdure-recipe/