Description
This Green Minestrone is a vibrant, hearty vegetable soup packed with fresh greens, beans, and tender pasta. Featuring a medley of zucchini, green beans, kale, spinach, and cannellini beans, simmered in a flavorful vegetable broth and finished with grated Parmesan, this wholesome dish is perfect for a comforting and nutritious meal.
Ingredients
Scale
Vegetables and Beans
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 large potato, peeled and diced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup kale, chopped
- 1 cup spinach, chopped
Liquids and Seasonings
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Other Ingredients
- 1/2 cup small pasta (such as elbow or ditalini)
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the chopped onion and cook for about 5 minutes until it becomes translucent and soft, helping to build the flavor base.
- Cook carrots and celery: Stir in the diced carrots and celery, cooking for another 5 minutes while stirring occasionally to soften the vegetables evenly.
- Add garlic: Incorporate the minced garlic and cook for 1 more minute until fragrant, taking care not to burn it.
- Add zucchini and green beans: Mix in the diced zucchini and green beans, allowing them to start softening.
- Cook vegetables slightly: Continue cooking for about 5 minutes so the vegetables become tender but still retain some bite.
- Add potato: Stir in the diced potato, ensuring it’s well combined with the other vegetables in the pot.
- Pour broth and boil: Add 6 cups of vegetable broth and bring the mixture to a rolling boil over high heat.
- Simmer vegetables: Reduce heat to low and let the soup simmer for 10 minutes, allowing the vegetables to become just tender.
- Add beans and seasonings: Stir in the drained cannellini beans, dried thyme, dried oregano, black pepper, and salt to build the soup’s depth of flavor.
- Continue simmering: Cook the soup for another 10 minutes to meld flavors and soften the vegetables fully.
- Add greens: Mix in the chopped kale and spinach, stirring until the greens wilt and are incorporated throughout the soup.
- Cook pasta: Stir in the small pasta and cook for 8-10 minutes until the pasta is tender but not mushy.
- Adjust seasoning: Taste the soup and add more salt or pepper as needed to balance the flavors.
- Serve with cheese: Ladle the hot soup into bowls and sprinkle freshly grated Parmesan cheese on top.
- Enjoy: Serve immediately while hot and enjoy the comforting flavors of this green minestrone.
Notes
- Feel free to substitute other small pasta shapes if elbow or ditalini are unavailable.
- Vegetable broth can be homemade or store-bought based on your preference.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Simmering times may vary slightly depending on your stovetop and pot; adjust accordingly to ensure vegetables and pasta are tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
