Print

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.

Ingredients

Scale

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

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