Italian Green Minestrone Soup with Pesto (No Tomato)

If you’ve been searching for a soul-warming bowl that bursts with fresh, vibrant flavors without relying on tomatoes, you are going to adore this Italian Green Minestrone Soup with Pesto (No Tomato). It’s an authentic, hearty vegetable minestrone di verdure that proudly showcases tender cabbage, golden potatoes, and fragrant herbs all gently simmered in a fragrant vegetable broth. The showstopper is the bright, homemade pesto spooned over the top, infusing every bite with a silky, nutty, herby goodness that elevates the soup from humble to unforgettable. This delightful twist on a classic favorite is perfect for cozy nights and will quickly become a staple you turn to again and again for comfort and nourishment.

this Recipe

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that each bring their magic to this Italian Green Minestrone Soup with Pesto (No Tomato). From the fresh cabbage adding gentle sweetness to the potatoes giving body and creaminess, every element plays a crucial role in building layers of flavor and satisfying texture.

• Onion, diced: Provides a sweet and aromatic base that caramelizes beautifully when sautéed.
• Garlic, sliced: Adds a fragrant punch that infuses the broth as it cooks.
• Carrot, diced: Brings a subtle earthiness and a pop of orange color to the mix.
• Celery, diced: Offers depth and a slightly crisp contrast in the soup’s texture.
• Green cabbage, shredded: Tender and mildly sweet, it’s the green heart of this minestrone.
• Rosemary sprig: An aromatic herb that infuses the broth with a piney, woodsy note.
• Thyme sprigs: Delicate and fragrant, these enhance the herbal complexity.
• Olive oil: The rich base for sautéing vegetables and adding lusciousness.
• Low sodium vegetable stock: Keeps the soup light and lets the individual ingredients shine.
• Golden potatoes, diced: Creamy and filling, they add comfort and balance to the soup.
• Sea salt: Elevates flavors throughout the cooking process.
• Borlotti or cannellini beans, drained and rinsed: Creamy beans provide protein and heartiness.
• Baby arugula or spinach: Adds a fresh, leafy green bite towards the end of cooking.
• Black peppercorns: Whole for slow release of warm spiciness in the broth.
• Fresh basil leaves (for pesto): Bright and herbaceous, the star of the pesto sauce.
• Toasted nuts: Pine nuts, walnuts, or hazelnuts all add nuttiness and texture to the pesto.
• Extra virgin olive oil: A silky binder that carries the flavors of the pesto.
• Lemon juice: Brightens and balances the pesto with a zingy freshness.
• Parmesan cheese, grated: Adds savory depth and creaminess to the pesto.
• Parmesan rind (optional): Simmered in the soup to deepen the umami notes.

How to Make Italian Green Minestrone Soup with Pesto (No Tomato)

Step 1: Sauté the Veggies

Start warming a large soup pot over medium heat and add a generous splash of olive oil. Toss in the diced onion, celery, and carrot with a pinch of sea salt. Let them soften gently for about 10 minutes, stirring occasionally—this step creates a sweet, aromatic foundation for your soup.

Step 2: Add Garlic and Herbs

Next, stir in sliced garlic, fresh rosemary sprig, thyme sprigs, and whole black peppercorns. Toss them with the softened vegetables to coat everything in fragrant herbal goodness. This builds layers of flavor that will perfume the soup as it simmers.

Step 3: Wilt the Cabbage

Stir the shredded green cabbage into the pot and cook for another 5 to 10 minutes until just wilted. The cabbage softens and releases subtle sweetness, giving the soup its signature green color and body.

Step 4: Simmer with Potatoes and Stock

Add the diced golden potatoes and the optional Parmesan rind to the pot. Pour in the vegetable stock and bring everything to a gentle simmer. Let it cook until the potatoes are tender, roughly 10 minutes. The potatoes will thicken the broth slightly, making it rich and comforting.

Step 5: Incorporate Beans and Greens

Finally, stir in the drained borlotti or cannellini beans along with the baby arugula or spinach. Allow the leafy greens to soften just a bit, then taste and adjust the sea salt as needed. Now your warm, cozy soup base is complete and ready to be paired with a luscious pesto topping.

Step 6: Prepare the Pesto

While your minestrone simmers, blend together fresh basil leaves, olive oil, garlic cloves, toasted nuts, and half the lemon juice in a food processor until smooth. Season with sea salt and more lemon juice to taste. This vibrant pesto is the perfect fresh counterpoint to the hearty soup below.

How to Serve Italian Green Minestrone Soup with Pesto (No Tomato)

Garnishes

When serving your Italian Green Minestrone Soup with Pesto (No Tomato), make it shine with generous spoonfuls of pesto dolloped over each bowl. Sprinkle some extra grated Parmesan or toasted pine nuts on top for crunch and a touch of indulgence that makes every bite exciting.

Side Dishes

This soup pairs beautifully with crusty artisan bread for dipping, a simple arugula salad dressed in lemon and olive oil, or garlic-rubbed crostini. These sides help round out the meal while keeping the spotlight on the soup’s delightful freshness.

Creative Ways to Present

For a lovely dinner party, serve the minestrone in individual clear glass bowls to show off its vibrant greens, topping each with a neat pesto swirl. Or, ladle it into rustic earthenware mugs for a cozy, casual vibe. Garnish with a lemon wedge or fresh herb sprig for an extra pop of color.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Green Minestrone Soup with Pesto (No Tomato) keeps well in an airtight container in the fridge for up to 4 days. Keep the pesto separate if possible to retain its fresh flavor and vibrancy when reheating the soup later.

Freezing

You can freeze the minestrone soup (without pesto) in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove. Add freshly made pesto each time you serve to maintain its bright, herbaceous quality.

Reheating

When warming your soup, do so on the stove over low to medium heat, stirring occasionally until heated through. Avoid boiling vigorously, which can dull the flavors and textures. Once heated, spoon the fresh pesto on top and enjoy the burst of flavor.

FAQs

Can I make this soup vegan?

Absolutely! Simply leave out the Parmesan rind in the broth and skip the Parmesan cheese in the pesto. You’ll still get a beautifully flavorful, comforting soup that’s entirely plant-based.

What type of beans work best in this recipe?

Borlotti or cannellini beans are traditional and perfect—they’re creamy and mild. However, you can also use chickpeas or kidney beans if you prefer. Just make sure to rinse and drain them well before adding.

Can I use store-bought pesto instead of making my own?

While homemade pesto is unbeatable in freshness and flavor, good-quality store-bought pesto can work in a pinch. Choose one with simple, natural ingredients to get closer to that authentic homemade taste.

Is this soup suitable for meal prep?

Yes, it’s a fantastic meal prep option! Prepare the soup and pesto separately, refrigerate, and combine when ready to eat. It reheats well and keeps the pesto fresh and vibrant when added just before serving.

What if I don’t have a Parmesan rind?

No worries! The Parmesan rind adds lovely umami depth but is optional. You can still achieve a delicious result without it, especially if you include Parmesan cheese in the pesto.

Final Thoughts

I can’t recommend this Italian Green Minestrone Soup with Pesto (No Tomato) enough if you’re craving something that feels like a big warm hug in a bowl. It’s fresh, nourishing, and bright with herbs, yet wonderfully hearty and satisfying. Give it a try—your kitchen will fill with inviting aromas, and you’ll love how easy it is to make such an authentic Italian favorite without the usual tomato base.

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