Description
Minestrone Verde is a vibrant and hearty Italian vegetable soup featuring fresh greens, ditalini pasta, and cannellini beans simmered in a savory vegetable broth with fragrant herbs and a basil pesto finish. This comforting soup is perfect for a wholesome meal served with crusty bread and garnished with Parmesan cheese and a squeeze of fresh lemon.
Ingredients
Vegetables & Herbs
- 1 Cup onion, diced
- 2 leeks (white and pale green parts only), chopped
- 2 stalks celery, diced
- 1 Tablespoon garlic, minced
- 4 sprigs thyme, fresh
- 1 Teaspoon oregano, dried
- 2 Cups kale, cut into ribbons
- 8 Ounces snap peas, halved
- 1 Cup peas
- 1 Tablespoon lemon juice, fresh
Dry & Canned Goods
- 1 Cup ditalini pasta
- 1 Can cannellini beans (15-Ounce), drained
- 6 Cups vegetable broth
- ½ Cup basil pesto
Oils & Seasonings
- 2 Tablespoons olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- Red pepper flakes (optional garnish)
Garnishes & Serving
- Parmesan cheese, freshly shaved or grated
- Lemon slices
- Crusty bread (to serve)
Instructions
- Cook Pasta: Cook the ditalini pasta according to the package directions, but reduce the cooking time by 1 to 2 minutes so the pasta remains slightly undercooked, as it will continue cooking in the soup.
- Drain Pasta: Drain the cooked pasta and set it aside until it's time to add it to the soup.
- Heat Oil: In the same pot used for the pasta, heat 2 tablespoons of olive oil over medium heat.
- Sauté Onion: Add the diced onion and sauté for 2 to 3 minutes until it begins to soften and become translucent.
- Sauté Leeks and Celery: Add the chopped leeks and diced celery to the pot and sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add Garlic and Herbs: Stir in the minced garlic, fresh thyme sprigs, dried oregano, salt, and black pepper, cooking for about a minute until the mixture becomes aromatic.
- Add Broth and Beans: Pour in the vegetable broth and add the drained cannellini beans to the pot.
- Simmer Soup: Bring the soup to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld together.
- Add Pesto: Stir in the basil pesto and continue simmering the soup for an additional 5 minutes.
- Add Greens, Peas, and Pasta: Stir in the kale ribbons, peas, cooked pasta, and halved snap peas, cooking for 3 to 4 minutes until the vegetables are just tender but still vibrant.
- Add Lemon Juice: Stir in the fresh lemon juice to brighten and balance the soup's flavors.
- Remove Thyme: Discard the thyme sprigs from the soup before serving.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly shaved or grated Parmesan cheese, a squeeze of lemon, and a pinch of red pepper flakes if desired. Serve immediately with crusty bread on the side.
Notes
- Cooking pasta slightly underdone prevents it from becoming mushy once added to the hot soup.
- Fresh thyme sprigs are added whole and removed before serving to infuse the soup with flavor without leaving leaves in the final dish.
- Basil pesto adds a rich, herbal complexity—use a good quality pesto or homemade if possible.
- The soup is naturally vegetarian and can easily be made vegan by omitting the Parmesan cheese or using a vegan alternative.
- For added protein, consider adding cooked chicken or sausage if not strictly vegetarian.
- Adjust salt and pepper according to the saltiness of your vegetable broth and personal taste preferences.
- Serve with crusty bread to make this soup a filling and satisfying meal.
