Recipes › Soup › Green Minestrone Recipe

Green Minestrone Recipe

Recipe by Pedro M. A. Neves

Green Minestrone is a vibrant Italian vegetable soup brimming with seasonal greens, tender beans, and pasta in a light broth. This traditional Ligurian variation emphasizes leafy vegetables like spinach, chard, and herbs, creating a refreshing yet hearty main course. It's a celebration of garden vegetables that transforms simple ingredients into a deeply satisfying, wholesome meal.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely diced (about 150g)
• 3 cloves garlic, minced
• 2 medium carrots, cut into half-moons (200g)
• 2 celery stalks, cut into half-moons (150g)
• 200g fresh spinach, roughly chopped
• 150g fresh Swiss chard, roughly chopped
• 100g fresh flat-leaf parsley, leaves only, roughly chopped
• 200g fresh green beans, cut into 2.5 cm pieces
• 1 medium zucchini, diced (200g)
• 400g canned cannellini beans or 300g cooked fresh beans, drained
• 1 large potato, cut into small dice (250g)
• 100g small pasta shells or ditalini
• 1.5 liters vegetable or light chicken broth
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Juice of half a lemon
• Extra virgin olive oil for drizzling
• Grated Parmigiano-Reggiano for serving (optional)

Instructions

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

2. Add the carrots, celery, and potato to the pot. Stir well to coat with the oil. Cook for 5-6 minutes, stirring occasionally, to allow the vegetables to begin releasing their flavors.

3. Pour the broth into the pot and bring to a gentle boil. Add the dried oregano, salt, and pepper. Reduce heat to medium-low and simmer for 10 minutes until the harder vegetables begin to soften.

4. Add the green beans and zucchini to the pot. Stir gently and continue simmering for another 8-10 minutes until these vegetables are nearly tender.

5. Stir in the chopped spinach, Swiss chard, and fresh parsley. Add the drained cannellini beans. Cook for 3-4 minutes, stirring occasionally, until the leafy greens are fully wilted and tender.

6. Add the pasta to the pot and stir well. Simmer for 8-10 minutes, following the pasta package instructions for al dente texture, stirring occasionally to prevent sticking.

7. Taste the soup and adjust seasoning with salt and pepper as needed. Squeeze the lemon juice into the pot and stir to combine. The acidity brightens the flavors of the greens.

8. Ladle the hot soup into bowls. Drizzle each serving with a small amount of extra virgin olive oil and top with grated Parmigiano-Reggiano if desired. Serve immediately.

Substitutions

• For vegans: omit Parmigiano-Reggiano or use nutritional yeast; use vegetable broth
• For gluten-free: substitute the pasta with gluten-free pasta or omit entirely, using additional beans for body
• For protein variety: add 100g diced pancetta or prosciutto sautéed with the onion, or use 200g diced firm tofu
• For different vegetables: replace Swiss chard with kale or arugula; substitute green beans with broccoli florets or peas

Tips

• Do not overcook the soup after adding the greens; simmer just until wilted to preserve their bright color and delicate texture.
• For a thicker consistency, reserve about 150ml of the finished soup, puree it, and stir it back into the pot before serving.
• This soup tastes even better the next day as the flavors meld; store in the refrigerator for up to 4 days or freeze for up to 3 months.
• Prepare your vegetables in advance and store in containers; the actual cooking comes together quickly.

Green Minestrone reflects the Ligurian culinary tradition of Liguria in northern Italy, where the abundance of fresh herbs and tender greens from the Mediterranean climate inspire vegetable-forward soups. The addition of fresh herbs like parsley distinguishes this lighter green version from the heavier tomato-based minestrone found in other regions.

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