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Green Minestrone

A delicious and hearty Italian vegetable soup
Total Time35 minutes
Servings: 5

Ingredients

  • 2 TBSP olive oil
  • 1 small leek quartered lengthwise and finely sliced
  • 1 shallot minced
  • 1 stalk celery finely diced
  • 1/2 small fennel bulb finely diced
  • 3 cloves garlic minced
  • 1 TBSP dried oregano
  • 1 TBSP dried marjoram
  • 1 tsp dried basil if you have fresh, use 2 TBSp of torn basil and add just before serving
  • salt and pepper
  • 1 zuchinni diced
  • 8 cups vegetable broth (plus more as needed
  • 1 bay leaf
  • 1 cup pasta I used a high-fiber elbow pasta
  • 1 cup cooked white beans if using canned beans, be sure to rinse them well before adding to the soup
  • 1 cup cooked garbanzo beans
  • 2/3 cup fresh or frozen spinach finely chopped
  • 1/2 cup cabbage coarsely chopped
  • 2 TBSP celery leaves minced
  • 2 TBSP fresh parsley minced
  • Squeeze of fresh lemon juice optional

Instructions

  • Heat olive oil in large soup pot to medium heat.
  • Add leek, shallot, and celery and fennel and cook for 3-5 minutes until vegetables are beginning to soften and release some of their liquids.
  • Add garlic, dried herbs and zuchinni and season with salt and pepper.
  • Cook for ~2 more minutes, then add broth* and bay leaf and bring to boil.
  • Boil for 5 minutes, then add pasta and cook for another 8 minutes.
  • Add beans, spinach, cabbage and cook for another 2-5 minutes.
  • Remove soup from heat and stir in celery leaves, parsley and lemon juice (if using).
  • Serve immediately.
  • Leftovers store well in the fridge or the freezer.

Notes

*If you happen to have a parmesan rind, you can add that with the broth as well. It adds great flavor and richness without adding a lot of fat or calories. Just pull it out before serving.