Description
An authentic Italian vegetarian green minestrone soup, made without tomatoes and enhanced with fresh pesto, cabbage, potatoes, and fragrant herbs. This hearty and traditional minestrone di Verdure is perfect for a nourishing and flavorful meal that celebrates classic Italian flavors with a vibrant twist.
Ingredients
Scale
Main Soup Ingredients
- 1 small onion, diced
- 4 cloves garlic, sliced
- 1 carrot, diced
- 1 stick celery, diced
- 2 cups green cabbage, shredded
- 1 sprig rosemary
- 8 sprigs thyme
- 3 tbsp olive oil
- 1.5 qt low sodium vegetable stock, plus more as needed
- 1.5 cups golden potatoes, diced into 1/2 inch cubes
- 1.5 tsp sea salt, plus more to taste
- 15 oz canned borlotti or cannellini beans, drained and rinsed
- 1 cup baby arugula or spinach
- 1 tsp black peppercorns
- 4 inches Parmesan rind (optional)
Pesto Sauce Ingredients
- 1 bunch fresh basil leaves only
- 1/4 cup toasted pine nuts, walnuts, or hazelnuts
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic
- 1 pinch sea salt, to taste
Instructions
- Sauté Aromatics: Heat a soup pot over medium flame and add a lug of olive oil. Add diced onion, celery, and carrot with a pinch of salt, sautéing for about 10 minutes until softened and fragrant.
- Add Herbs and Garlic: Stir in sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns. Toss to coat the vegetables evenly and release the herbs’ aroma.
- Cook Cabbage: Add shredded cabbage to the pot and cook for an additional 5 to 10 minutes, stirring occasionally, until the cabbage wilts down and softens.
- Simmer Potatoes: Stir in diced potatoes and the Parmesan rind (if using), then pour in the vegetable stock. Bring the soup to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- Add Beans and Season: Mix in the drained beans and adjust seasoning with more sea salt as needed. Add baby arugula or spinach to the soup for extra greens and give a final stir.
- Prepare the Pesto: While the soup simmers, combine basil leaves, extra virgin olive oil, garlic, nuts, and half the lemon juice in a food processor. Puree until smooth. Add grated Parmesan cheese, pinch of sea salt, and more lemon juice to taste. Blend again briefly until well mixed.
- Serve: Ladle the hot minestrone into bowls and top each serving with a spoonful of fresh pesto for a burst of herbaceous flavor.
Notes
- To make this soup vegan, omit the Parmesan rind in the broth and the grated Parmesan cheese in the pesto.
- Adjust seasoning gradually, especially salt, to suit your taste and dietary needs.
- Use fresh herbs for the best aromatic impact, but dried herbs can be substituted if fresh are unavailable.
- You can substitute potatoes with other root vegetables like turnips or parsnips for a different twist.
- The Parmesan rind adds umami depth but is optional and can be skipped for a lighter broth.