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Italian Green Minestrone di Verdure Recipe

Italian Green Minestrone di Verdure Recipe – Comfort in a Bowl

Enjoy a hearty bowl of Italian Green Minestrone di Verdure, a vegan-friendly soup packed with fresh veggies and pesto.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Onion Base flavor; dice small for even cooking.
  • 3 cloves Garlic Adds aromatic depth; use sliced for a milder flavor.
  • 2 medium Carrot Sweetness and color; dice into small pieces.
  • 2 stalks Celery Provides a savory base; diced.
  • 2 cups Green Cabbage Main vegetable adding bulk; shred for quick cooking.
  • 2 sprigs Rosemary Fresh sprig enhances flavor; use for a herbal note.
  • 2 sprigs Thyme Preferably fresh sprigs for earthy aroma.
  • 2 tablespoons Olive Oil Use extra virgin for best flavor when cooking.
  • 6 cups Low Sodium Vegetable Stock Liquid base; adjust for desired consistency.
  • 2 medium Golden Potatoes Hearty filler; dice into ½ inch cubes for even cooking.
  • 1 teaspoon Sea Salt Enhances flavors; adjust to taste.
  • 1 can Canned Borlotti or Cannellini Beans Protein-rich; drain and rinse well before use.
  • 2 cups Baby Arugula or Spinach Fresh greens added at the end for color and nutrients.
  • 1 teaspoon Black Peppercorns Adds heat; use whole for a stronger flavor.
For the Pesto
  • 2 cups Basil Main flavor for pesto; use leaves only.
  • 1/4 cup Pine Nuts, Walnuts, or Hazelnuts Toast for enhanced nutty flavor.
  • 1/2 cup Extra Virgin Olive Oil Blends pesto ingredients smoothly.
  • 1 medium Lemon Juiced for acidity and brightness.
  • 1/2 cup Parmesan Cheese Optional for non-vegans; adds umami to pesto.
  • 1 clove Garlic Fresh cloves enhance pesto flavor.
  • 1 piece Parmesan Rind Optional; adds richness to the broth.

Equipment

  • soup pot

Method
 

Step‑by‑Step Instructions
  1. In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium flame for about 1-2 minutes until shimmering.
  2. Add the diced onion, celery, and carrot to the pot with a pinch of sea salt. Sauté these vegetables for about 10 minutes until tender and translucent.
  3. Stir in the sliced garlic, fresh rosemary, and thyme along with whole black peppercorns, tossing together for 1-2 minutes.
  4. Add the shredded green cabbage and cook for about 5-10 minutes until it wilts and takes on a vibrant green color.
  5. Add the diced golden potatoes, optional Parmesan rind, and approximately 5-6 cups of low sodium vegetable stock. Bring to a simmer over medium-high heat and cook for about 10 minutes until potatoes are fork-tender.
  6. Fold in the rinsed Borlotti or Cannellini beans and adjust the seasoning with more sea salt if needed.
  7. Prepare the pesto by blending fresh basil leaves, toasted nuts, garlic cloves, fresh lemon juice, and extra virgin olive oil until smooth, seasoning to taste.
  8. Ladle the minestrone into bowls, distributing the veggies evenly, and top with homemade pesto.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store in an airtight container for up to 4 days in the fridge or freeze in portions for up to 3 months. Reheat on the stove adding vegetable stock if thickened.

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