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Italian Green Minestrone di Verdure with Basil Pesto Recipe

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★★★★★

4.5 from 143 reviews

A hearty and comforting Italian Green Minestrone di Verdure featuring fresh vegetables, herbs, and beans simmered to perfection, served with a vibrant homemade basil pesto topping.

Ingredients

Scale

Soup Ingredients

  • 1 onion, diced (small)
  • 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 well
  • 1 tsp black peppercorns
  • 4 inches Parmesan rind (optional)

Greens and Toppings

  • 1 cup baby arugula or spinach
  • 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
  • 2 cloves garlic (for pesto)
  • 1/4 cup Parmesan cheese, grated
  • 1 pinch sea salt (for pesto)

Instructions

  1. Heat the pot: Place a soup pot over medium flame and add a lug of olive oil to warm it up.
  2. Sauté base vegetables: Add diced onion, celery, and carrot along with a pinch of salt. Sauté for about 10 minutes until softened and fragrant.
  3. Add aromatics: Toss in sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns. Stir to coat the vegetables with the herbs and garlic.
  4. Cook cabbage: Stir in shredded cabbage and cook for another 5 to 10 minutes until the cabbage wilts down.
  5. Simmer with potatoes and stock: Add diced golden potatoes, optional Parmesan rind, and the vegetable stock. Bring the soup to a simmer and cook until potatoes are tender, about 10 minutes.
  6. Add beans and season: Stir in the drained canned beans and adjust the seasoning with additional sea salt if needed.
  7. Make the pesto: In a food processor, combine basil leaves, extra virgin olive oil, 2 cloves garlic, toasted nuts, and half of the lemon juice. Puree until smooth. Taste and adjust with sea salt and remaining lemon juice as needed.
  8. Serve: Ladle the minestrone into bowls, add a handful of baby arugula or spinach if desired, and top each serving with spoonfuls of the fresh basil pesto. Garnish with grated Parmesan cheese.

Notes

  • Use low sodium vegetable stock to better control the saltiness of the soup.
  • Parmesan rind adds depth to the broth but is optional.
  • Baby arugula or spinach can be stirred into the minestrone before serving for extra greens.
  • Adjust the amount of herbs and lemon juice in the pesto to suit your taste.
  • Toasted nuts can be pine nuts, walnuts, or hazelnuts, based on preference or availability.
  • This soup is best enjoyed fresh but can be refrigerated for up to 3 days.

Keywords: Italian minestrone, green vegetable soup, basil pesto, vegetarian soup, healthy Italian recipe

Find it online: https://kitchenbyrita.com/italian-green-minestrone-di-verdure-with-basil-pesto-recipe/