Name: Minestrone Verde (Green Minestrone)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 leeks, white and light green parts, thinly sliced; 2 celery stalks, diced; 1 medium zucchini, diced; 1 small fennel bulb, thinly sliced (optional, adds delicate sweetness); 1 medium potato, peeled and diced (Yukon Gold preferred); 6 cups vegetable stock (or light chicken stock); 1 bay leaf; ½ tsp salt, more to taste; ¼ tsp black pepper; 1 can cannellini beans or borlotti beans, drained and rinsed; 2 cups chopped baby spinach, kale, or Swiss chard; 1 cup fresh or frozen peas; 2 tbsp fresh parsley, chopped; ¼ cup fresh basil, chopped (or for pesto—see below); ½ cup small pasta (e.g., ditalini or orzo), cooked separately; 2 tbsp basil pesto; Grated Parmigiano-Reggiano or Pecorino; Crusty bread, for serving

DifficultyBeginner

CategorySoups, Vegetarian

Minestrone Verde is a vibrant, green twist on the classic Italian vegetable soup. Unlike the tomato-rich original, this version highlights tender spring and summer vegetables, leafy greens, and fresh herbs in a light, brothy base—topped off with a spoonful of pesto for a fragrant finish.

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

Base Vegetables

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 leeks, white and light green parts, thinly sliced

2 celery stalks, diced

1 medium zucchini, diced

1 small fennel bulb, thinly sliced (optional, adds delicate sweetness)

1 medium potato, peeled and diced (Yukon Gold preferred)

Broth & Beans

6 cups vegetable stock (or light chicken stock)

1 bay leaf

½ tsp salt, more to taste

¼ tsp black pepper

1 can cannellini beans or borlotti beans, drained and rinsed

Greens & Finish

2 cups chopped baby spinach, kale, or Swiss chard

1 cup fresh or frozen peas

2 tbsp fresh parsley, chopped

¼ cup fresh basil, chopped (or for pesto—see below)

Optional Garnish

½ cup small pasta (e.g., ditalini or orzo), cooked separately

2 tbsp basil pesto

Grated Parmigiano-Reggiano or Pecorino

Crusty bread, for serving

Sauté Aromatics

In a large pot, heat olive oil over medium heat.
Add onion, garlic, leek, and celery. Sauté 6–8 minutes, until soft and fragrant but not browned.

Build the Soup Base

Stir in potato, zucchini, and fennel (if using). Cook for 5 more minutes, stirring occasionally.
Pour in the vegetable stock and add the bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15 minutes, or until vegetables are just tender.

Add Beans and Greens

Stir in beans, peas, and leafy greens.
Simmer uncovered for another 5–7 minutes, until greens are wilted and soup is hot through.

Season and Finish

Remove bay leaf. Adjust salt and pepper.
Stir in chopped parsley and basil just before serving—or swirl in basil pesto for extra flavor.
Add pre-cooked pasta at this point, if using.

Serve

Ladle into warm bowls.
Top with pesto, grated cheese, and a drizzle of good olive oil.
Serve with toasted sourdough or a slice of rustic Italian bread.

Tips & Variations

For a smoother version: Blend half the soup and mix back in for a creamy texture without cream.
Make it vegan: Skip the cheese or use a dairy-free pesto.
Use what's in season: Asparagus, green beans, or even broccoli work well in spring.

Ingredients