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