If you are craving a comforting, vibrant, and nourishing dish, the Green Minestrone di Verdure Recipe is the perfect answer. This delightful green vegetable soup combines fresh herbs, leafy greens, tender potatoes, and creamy beans to create a flavor-packed bowl that feels like a warm hug. Every spoonful offers layers of texture and taste, elevated by a bright, homemade pesto that ties all the ingredients seamlessly together. It’s an ideal meal to enjoy any time of year, packing in greens without sacrificing heartiness.
Ingredients You’ll Need
This Green Minestrone di Verdure Recipe stars simple, wholesome ingredients that come together beautifully. Each one brings its own magic — from the aromatic herbs and hearty beans to the fresh greens and creamy potatoes, creating a tapestry of flavors and textures that’s nothing short of spectacular.
- 1 small onion, diced: Adds subtle sweetness and depth to the soup base.
- 4 cloves garlic, sliced: Infuses the broth with a fragrant punch.
- 1 carrot, diced: Provides gentle sweetness and a splash of color.
- 1 celery stalk, diced: Introduces a mild, earthy crunch.
- 2 cups green cabbage, shredded: Delivers vibrant green color and tender texture when cooked.
- 1 sprig rosemary: Offers a piney, aromatic note to boost the savory profile.
- 8 sprigs thyme: Adds herbal earthiness that blends beautifully with the vegetables.
- 3 tablespoons olive oil: The rich fat that softens ingredients and enhances flavor.
- 1.5 quarts low sodium vegetable stock: The flavorful liquid base that brings everything together.
- 1.5 cups golden potatoes, diced: Provides heartiness and creaminess once tender.
- 1.5 teaspoons sea salt: Essential seasoning to balance and lift tastes.
- 15 ounces canned borlotti or cannellini beans, drained and rinsed: Adds protein and creaminess to the soup.
- 1 cup baby arugula or spinach: Brings a peppery or mild leafy green freshness just before serving.
- 1 teaspoon black peppercorns: Whole spice for subtle warmth.
- 4-inch Parmesan rind (optional): Infuses the broth with umami richness during cooking.
- 1 bunch fresh basil leaves: Main ingredient for the fresh, zesty pesto topping.
- 1/4 cup toasted pine nuts, walnuts, or hazelnuts: Adds a delightful crunch and nutty aroma to the pesto.
- 1/3 cup extra virgin olive oil: Creates a smooth and luscious pesto texture.
- Juice of 1 lemon: Brightens and balances the pesto with citrus zing.
- 1/4 cup grated Parmesan cheese: Enhances the pesto’s savory edge.
- 2 cloves garlic: Gives the pesto a fragrant punch of flavor.
- Pinch sea salt: Needed to season the pesto perfectly.
How to Make Green Minestrone di Verdure Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large soup pot over medium heat, then add the diced onion, celery, and carrot together with a pinch of sea salt. Sauté these until the vegetables soften and the onion turns translucent, about 10 minutes. This process builds the flavorful base that will enrich the entire soup.
Step 2: Add Herbs and Garlic
Next, stir in the sliced garlic, rosemary sprig, thyme sprigs, and whole black peppercorns. Toss everything well so the garlic and herbs coat the softened vegetables, allowing their aromas to awaken and mingle beautifully.
Step 3: Incorporate Shredded Cabbage
Stir in the green cabbage and cook it for 5 to 10 minutes until it wilts slightly. The cabbage softens, colors the pot in gorgeous shades of green, and adds a pleasant texture that complements the other vegetables.
Step 4: Simmer with Potatoes and Stock
Add the diced golden potatoes and the Parmesan rind to the pot, then pour in the low sodium vegetable stock. Allow everything to come to a gentle simmer. Let it cook for about 10 minutes or until the potatoes are tender but not falling apart, deepening the broth’s complexity.
Step 5: Add Beans and Season
Stir in the drained borlotti or cannellini beans and adjust the seasoning to taste with sea salt. The beans add creaminess and substance, making this soup satisfying and wholesome.
Step 6: Wilt the Greens
Lastly, add the baby arugula or fresh spinach and stir just enough to let the greens wilt. This step preserves the bright green color and introduces a fresh, peppery note that wakes up the soup beautifully.
Step 7: Prepare the Basil Pesto
In a blender or food processor, combine the fresh basil leaves, extra virgin olive oil, garlic cloves, toasted nuts, lemon juice, grated Parmesan cheese, and a pinch of sea salt. Blend until smooth and vibrant. This pesto topping is the star finish that brings the Green Minestrone di Verdure Recipe to a new level of flavor.
Step 8: Serve with Pesto
Ladle the hot soup into bowls and generously top each serving with spoonfuls of the homemade basil pesto. The contrast of warm soup and fragrant pesto makes each bite sing.
How to Serve Green Minestrone di Verdure Recipe
Garnishes
Freshly grated Parmesan cheese or a few extra toasted nuts sprinkled over the pesto adds wonderful texture and a touch of indulgence. A small drizzle of good quality extra virgin olive oil also adds richness and shine to the final presentation.
Side Dishes
Serve alongside crusty artisan bread or garlic crostini for dipping, making this soup a complete and hearty meal. A crisp green salad with lemon vinaigrette pairs beautifully to balance the warm richness of the soup.
Creative Ways to Present
Try serving this soup in rustic bread bowls to impress your guests with an edible vessel. Alternatively, layering the greens on the bottom and spooning the broth and beans on top creates an elegant, layered bowl that reveals all the stunning greens you’ve incorporated.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Green Minestrone di Verdure Recipe keep well in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it an excellent next-day meal.
Freezing
You can freeze the soup without the fresh pesto for up to three months. Store it in freezer-safe containers or heavy-duty freezer bags, leaving room for expansion. Freeze the pesto separately in small portions for best freshness.
Reheating
Reheat gently over low heat on the stove to preserve the texture of the vegetables and beans. Stir frequently until warmed through. Add fresh pesto after reheating to restore that vibrant burst of flavor and color.
FAQs
Can I use other greens instead of arugula or spinach?
Absolutely! Kale, Swiss chard, or even collard greens are great alternatives. Just make sure to add sturdier greens earlier in the cooking process so they have enough time to soften.
Is this recipe suitable for vegans?
You can easily make this Green Minestrone di Verdure Recipe vegan by omitting the Parmesan rind during cooking and replacing the Parmesan cheese in the pesto with a vegan alternative or nutritional yeast.
What can I substitute for the nuts in the pesto?
If you have nut allergies or want to keep it nut-free, you can use toasted seeds like pumpkin or sunflower seeds. These provide a similar crunch and earthiness.
How can I make this soup more protein-rich?
Adding extra beans or tossing in cooked lentils can boost protein content. You can also top with a spoonful of Greek yogurt or a sprinkle of your favorite cheese if desired.
Can I prepare the pesto ahead of time?
Yes! Pesto can be made up to two days ahead and kept refrigerated in a sealed container with a thin layer of olive oil on top to prevent browning. Just give it a stir before serving.
Final Thoughts
There’s something truly special about serving a bowl of Green Minestrone di Verdure Recipe that’s brimming with fresh herbs, vibrant greens, and cozy warmth. It’s a dish that comforts and nourishes in equal measure. I encourage you to make this recipe your own, share it with loved ones, and enjoy the beautiful dance of textures and flavors in every bite.
Print
Green Minestrone di Verdure Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Green Minestrone di Verdure is a vibrant and wholesome Italian vegetable soup featuring a medley of fresh greens, tender potatoes, beans, and aromatic herbs. Enhanced with a luscious homemade basil pesto, this comforting soup is perfect for a nourishing meal that combines rustic flavors with fresh ingredients.
Ingredients
Soup Ingredients
- 1 small onion, diced
- 4 cloves garlic, sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups green cabbage, shredded
- 1 sprig rosemary
- 8 sprigs thyme
- 3 tablespoons olive oil
- 1.5 quarts low sodium vegetable stock
- 1.5 cups golden potatoes, diced
- 1.5 teaspoons sea salt
- 15 ounces canned borlotti or cannellini beans, drained and rinsed
- 1 cup baby arugula or spinach
- 1 teaspoon black peppercorns
- 4-inch Parmesan rind (optional)
Pesto Ingredients
- 1 bunch fresh basil leaves
- 1/4 cup toasted pine nuts, walnuts, or hazelnuts
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- Pinch sea salt
Instructions
- Heat olive oil: Warm 3 tablespoons of olive oil in a soup pot over medium heat to prepare the base for your soup.
- Sauté base vegetables: Add the diced onion, celery, and carrot along with a pinch of salt and sauté for about 10 minutes until vegetables soften and become fragrant.
- Add aromatics: Stir in the sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns ensuring all are coated in olive oil for enhanced flavor.
- Cook cabbage: Mix in the shredded green cabbage and cook for 5 to 10 minutes until it wilts and melds with the other ingredients.
- Add potatoes, stock, and Parmesan rind: Incorporate the diced golden potatoes, optional Parmesan rind, and low sodium vegetable stock; bring the soup to a gentle simmer.
- Simmer until tender: Allow the soup to cook for about 10 minutes until the potatoes are tender and fully cooked through.
- Incorporate beans and season: Stir in the drained borlotti or cannellini beans and adjust seasoning by adding sea salt if needed.
- Add greens: Toss in the baby arugula or spinach and let it wilt into the hot soup for added freshness and nutrients.
- Prepare pesto: Blend fresh basil leaves, toasted nuts, extra virgin olive oil, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of sea salt until smooth to create a vibrant pesto sauce.
- Serve: Ladle the hot soup into bowls and garnish with generous spoonfuls of your homemade basil pesto just before serving for a burst of fresh flavor.
Notes
- Use low sodium vegetable stock to control salt levels in the soup.
- The Parmesan rind adds depth of flavor but can be omitted to make it vegetarian (ensure Parmesan is vegetarian-friendly) or suitable for vegans by skipping altogether.
- Use any nuts you prefer or have on hand for the pesto, toasted for better flavor.
- Adjust the amount of lemon juice in the pesto to your taste preference for a brighter or milder tang.
- This soup can be made ahead and stored in the refrigerator for up to 3 days; add pesto just before serving to keep it fresh.
