Italian Green Minestrone di Verdure Recipe

Introduction

This Italian Green Minestrone di Verdure is a vibrant, hearty vegetable soup packed with fresh greens and flavorful herbs. It combines tender potatoes, beans, and cabbage in a savory broth, finished with a bright basil pesto for an authentic taste of Italy. Perfect for a cozy meal any time of year.

Ingredients

• 1 onion, diced (small)
• 4 cloves garlic, sliced, plus 2 cloves for pesto
• 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 cup baby arugula or spinach
• 1 tsp black peppercorns
• 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
• 1/4 cup Parmesan cheese, grated
• 1 pinch sea salt (to taste)
• 4 inches Parmesan rind (optional)

Instructions

1. Step 1: Heat a soup pot over medium flame and add a lug of olive oil.
2. Step 2: Add diced onion, celery, and carrot with a pinch of salt. Sauté together for about 10 minutes until softened.
3. Step 3: Add sliced garlic, rosemary, thyme, and black peppercorns to the pot. Toss to coat the vegetables in the herbs and oil.
4. Step 4: Stir in the shredded cabbage and cook for another 5 to 10 minutes until the cabbage wilts.
5. Step 5: Add diced potatoes, Parmesan rind (if using), and vegetable stock. Bring to a simmer and cook until potatoes are tender, about 10 minutes.
6. Step 6: Stir in the rinsed beans and season with more sea salt to taste. Let the soup cook gently while you prepare the pesto.
7. Step 7: For the pesto, combine basil leaves, extra virgin olive oil, garlic cloves, toasted nuts, and half of the lemon juice in a food processor. Puree until smooth.
8. Step 8: Adjust the pesto seasoning with sea salt and additional lemon juice if needed.
9. Step 9: Ladle the minestrone into bowls, add a spoonful of pesto on top, and serve immediately.

Tips & Variations

• Use seasonal vegetables if you want to vary this minestrone; zucchini or green beans can be excellent additions.
• For a vegan version, omit the Parmesan rind and cheese or substitute with nutritional yeast.
• Toast the nuts lightly before adding to the pesto for a deeper flavor.
• If the soup thickens too much, add more vegetable stock or water to reach your desired consistency.

Storage

Store leftover minestrone in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of vegetable stock or water if it has thickened. Keep pesto separate and add fresh when serving to preserve its vibrant flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, fresh beans can be used but will need to be soaked and cooked beforehand. Canned beans are a convenient and time-saving option that work perfectly in this recipe.

Is the Parmesan rind necessary?

The Parmesan rind adds a subtle rich flavor to the broth but is optional. If you don’t have it, you can still make a delicious minestrone without it.

Italian Green Minestrone di Verdure Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

This Italian Green Minestrone di Verdure is a hearty and wholesome vegetable soup bursting with fresh greens, aromatic herbs, and a vibrant homemade basil pesto. Packed with nutrient-rich ingredients like cabbage, potatoes, beans, and leafy arugula or spinach, this classic Italian soup is elevated by the richness of Parmesan and crunchy toasted nuts in the pesto. Perfect as a comforting lunch or light dinner, the recipe combines sautéing and simmering techniques to bring out deep flavors while keeping the dish light and nourishing.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main 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 cup baby arugula or spinach
• 1 tsp black peppercorns
• 1 bunch fresh basil (leaves only)
• 4 inches Parmesan rind (optional)
• 1/4 cup grated Parmesan cheese
• 1 lemon, juiced

Pesto Ingredients

• 1/3 cup extra virgin olive oil
• 2 cloves garlic
• 1/4 cup toasted pine nuts, walnuts or hazelnuts
• 1 pinch sea salt (to taste)
• Half of the lemon juice from 1 lemon

Instructions

1. Heat the pot: Warm a soup pot over medium heat and add a generous lug of olive oil.
2. Sauté base vegetables: Add the diced onion, celery, and carrot along with a pinch of salt. Cook for about 10 minutes until softened and fragrant.
3. Add aromatics: Toss in the sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns. Stir to coat the vegetables with these flavors.
4. Cook cabbage: Mix in the shredded green cabbage and continue cooking for another 5 to 10 minutes until the cabbage wilts and softens.
5. Simmer soup: Add the diced golden potatoes, Parmesan rind (if using), and vegetable stock. Bring to a gentle simmer and cook for about 10 minutes or until the potatoes are tender.
6. Finish soup: Stir in the drained beans and season with additional sea salt to taste. Remove from heat and keep warm while preparing the pesto.
7. Prepare pesto: In a food processor, combine the fresh basil leaves, extra virgin olive oil, garlic cloves, toasted nuts, half of the lemon juice, and a pinch of sea salt. Blend until smooth. Adjust seasoning with more salt or lemon juice as needed.
8. Serve: Ladle the hot minestrone into bowls and top each serving with a spoonful of the fresh basil pesto. Sprinkle grated Parmesan cheese over the top for added richness.

Notes

• You can swap borlotti beans with canned cannellini or navy beans for similar texture and flavor.
• The Parmesan rind adds depth but is optional; omit if you prefer a vegetarian-friendly version without cheese.
• Use fresh, young greens like baby spinach or arugula to keep the soup light and fresh.
• Store leftovers without pesto in the refrigerator for up to 3 days. Add pesto fresh when serving.
• To make this recipe vegan, omit the Parmesan cheese and rind and substitute nutritional yeast in the pesto.

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