Italian Green Minestrone di Verdure Recipe

Introduction

This Italian Green Minestrone di Verdure is a hearty and wholesome vegetable soup bursting with fresh flavors. Packed with green cabbage, tender potatoes, and fragrant herbs, it’s a comforting dish perfect for any season. Topped with vibrant homemade basil pesto, it brings a delightful twist to a classic favorite.

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)
• 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
• 2 cloves garlic (for pesto)
• 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 the diced onion, celery, and carrot with a pinch of salt. Sauté together for about 10 minutes until softened.
3. Step 3: Stir in the sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns. Toss to coat and release their aroma.
4. Step 4: Add the shredded cabbage and cook for another 5 to 10 minutes until wilted.
5. Step 5: Add the diced potatoes, Parmesan rind (if using), and vegetable stock. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.
6. Step 6: Stir in the rinsed beans and adjust seasoning with more sea salt to taste. Keep warm while preparing the pesto.
7. Step 7: For the pesto, place the basil leaves, extra virgin olive oil, garlic cloves, toasted nuts, and half of the lemon juice into a food processor. Puree until smooth.
8. Step 8: Taste the pesto and add sea salt and more lemon juice as desired to brighten the flavor.
9. Step 9: Ladle the minestrone into bowls and serve topped with spoonfuls of the fresh basil pesto and a sprinkle of grated Parmesan cheese.

Tips & Variations

• Use different beans like cannellini or borlotti depending on availability for a slight flavor variation.
• Swap baby arugula for spinach to change the greens without altering texture.
• Include the Parmesan rind while simmering for extra depth of flavor, removing it before serving.
• If you don’t have a food processor, finely chop the pesto ingredients by hand and mix with olive oil.
• Add a pinch of red pepper flakes to the pesto for a subtle spicy kick.

Storage

Store leftover minestrone in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of vegetable stock or water to loosen the soup. Keep the pesto separate and add fresh when serving to maintain its bright color and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the Parmesan cheese and Parmesan rind. You can add nutritional yeast to the pesto for a cheesy flavor if desired.

Can I use frozen vegetables instead of fresh?

Frozen vegetables can be used but fresh vegetables will give the best texture and flavor. If using frozen cabbage or spinach, add them later in the cooking process to avoid overcooking.

Italian Green Minestrone di Verdure Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

A hearty and vibrant Italian Green Minestrone di Verdure, packed with fresh vegetables, aromatic herbs, and flavorful pesto. This low sodium, vegetable-based soup features cabbage, potatoes, beans, and a Parmesan-infused broth, perfect for a warm, wholesome meal.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 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
• 1.5 cups golden potatoes, diced into 1/2 inch cubes
• 1 cup baby arugula or spinach
• 1 bunch fresh basil (leaves only)
• 1 lemon, juiced (divided)

Liquids and Fats

• 3 tbsp olive oil
• 1.5 qt low sodium vegetable stock (plus more as needed)
• 1/3 cup extra virgin olive oil

Proteins and Additions

• 15 oz canned borlotti or cannellini beans, drained and rinsed well
• 1/4 cup toasted pine nuts, walnuts, or hazelnuts
• 1/4 cup parmesan cheese, grated
• 4 inches Parmesan rind (optional)

Seasonings

• 1.5 tsp sea salt (plus more to taste, divided)
• 1 tsp black peppercorns
• 2 cloves garlic (for pesto)
• 1 pinch sea salt (for pesto, to taste)

Instructions

1. Heat the pot: Place a soup pot over medium flame and add a lug of olive oil to warm up.
2. Sauté base vegetables: Add diced onion, celery, and carrot to the pot with a pinch of salt, sautéing for about 10 minutes until softened.
3. Add aromatics: Incorporate the sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns, tossing to coat and release their flavors.
4. Cook cabbage: Stir in shredded green cabbage and cook for another 5 to 10 minutes until wilted and tender.
5. Simmer potatoes and broth: Add diced golden potatoes, optional Parmesan rind, and vegetable stock to the pot. Bring to a simmer and cook until potatoes are tender, approximately 10 minutes.
6. Add beans and season: Stir in soaked and drained borlotti or cannellini beans. Adjust seasoning with additional sea salt to taste.
7. Prepare pesto: In a food processor, combine fresh basil leaves, extra virgin olive oil, garlic cloves, toasted nuts, and half of the lemon juice. Puree until smooth. Adjust with sea salt and more lemon juice to taste.
8. Serve: Ladle the hot minestrone into bowls and top each serving with generous spoonfuls of freshly made basil pesto. Optionally, sprinkle grated Parmesan cheese on top for extra flavor.

Notes

• The Parmesan rind adds a subtle umami depth to the soup but can be omitted if unavailable.
• Use low sodium vegetable stock to control the saltiness of the soup.
• For a vegan version, omit Parmesan cheese and parmesan rind.
• The pesto can be made in advance and stored refrigerated for up to 2 days.
• Adjust bean variety according to preference; borlotti or cannellini beans are traditional.
• If spinach is used instead of arugula, add it at the end to prevent overcooking.

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