Green Minestrone

Green Minestrone Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Green Minestrone is a delicious and nutritious vegetable soup that is perfect for any time of year. Packed with a variety of green vegetables, beans, and pasta, this soup is both hearty and satisfying. Whether you are looking for a light lunch or a comforting dinner, this recipe is sure to please your taste buds.

History

Minestrone soup has been a staple in Italian cuisine for centuries. Traditionally made with a variety of vegetables, beans, and pasta, minestrone is a versatile dish that can be customized to suit your preferences. The addition of green vegetables in this recipe adds a fresh and vibrant twist to the classic minestrone soup.

Ingredients

Optional: grated parmesan cheese
salt and freshly ground black pepper, to taste
1 tbsp olive oil
1 lb (454 g) leeks (white and pale green parts), well rinsed and diced (4.5 cups)
1 cup diced carrots
1 tbsp water
6 to 8 cups vegetable broth
0.5 cup small pasta shapes
1 x 19 oz (539 g) can cannellini beans, drained and rinsed
1 cup sliced green beans
1 cup diced zucchini
1 cup fresh or frozen small green peas
1 cup diagonally sliced, trimmed fresh asparagus
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
2 green onions, coarsely chopped
1 clove garlic, minced

How to prepare

In a large pot, heat oil over medium heat.
Add leeks, carrots, and water.
Cover and cook until the leeks are very tender, about 15 minutes. Do not brown.
Add 6 cups of broth and bring to a boil.
Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes.
Add beans, green beans, zucchini, peas, and asparagus.
Simmer, uncovered, over medium heat until the vegetables are tender, about 8 minutes.
In a small bowl, mix parsley, basil, green onions, and garlic.
Stir the mixture into the simmering soup.
Add additional broth to thin the soup if necessary.
Season with salt and pepper.
Serve with grated Parmesan if desired.

Variations

Add diced potatoes or sweet potatoes for extra heartiness.
Swap out the cannellini beans for chickpeas or kidney beans.
Stir in a spoonful of pesto for a burst of flavor.

Cooking Tips & Tricks

Be sure to rinse the leeks thoroughly to remove any dirt or sand trapped between the layers.

- To save time, you can use frozen green peas instead of fresh peas.

- Feel free to customize this recipe by adding your favorite vegetables or herbs.

- For a heartier soup, you can add cooked chicken or sausage to the soup.

Serving Suggestions

Serve the Green Minestrone soup with a side of crusty bread or a simple green salad for a complete meal. You can also top the soup with grated Parmesan cheese for added flavor.

Cooking Techniques

Be sure to cook the vegetables until they are tender but still slightly crisp to maintain their texture and flavor.

- Stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot.

Ingredient Substitutions

Use any type of small pasta shapes such as ditalini, orzo, or small shells.

- Substitute spinach or kale for the asparagus or green beans.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of pesto for a beautiful presentation. Serve the soup in individual bowls with a side of bread for a cozy and inviting meal.

Pairing Recommendations

Pair this Green Minestrone soup with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, try serving the soup with sparkling water or a fruity herbal tea.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 4g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Vitamin A: 20% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: Wheat (pasta)

Summary

This Green Minestrone soup is a nutritious and balanced meal that is rich in vitamins, minerals, and fiber. It is a great way to incorporate more vegetables into your diet and is perfect for those following a vegetarian or plant-based diet.

Summary

Green Minestrone is a delicious and nutritious vegetable soup that is perfect for any occasion. Packed with a variety of green vegetables, beans, and pasta, this soup is a satisfying and comforting meal that is sure to please your taste buds. Whether you are looking for a light lunch or a hearty dinner, this recipe is a must-try for any food lover.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Green Minestrone. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in the Italian countryside. Maria was known far and wide for her delicious cooking, and I had been lucky enough to spend some time in her kitchen, learning the secrets of her culinary art.

On this particular day, Maria had just finished preparing a pot of Green Minestrone, a dish I had never tasted before. The vibrant green color of the soup immediately caught my eye, and I couldn't wait to try it. Maria served me a steaming bowl, topped with a generous sprinkle of Parmesan cheese and a drizzle of olive oil. I took my first spoonful and was instantly transported to food heaven.

The flavors were unlike anything I had ever tasted before - a perfect balance of fresh vegetables, fragrant herbs, and creamy beans. I felt a surge of inspiration and asked Maria to teach me how to make this incredible dish. She smiled warmly and agreed, happy to pass on her knowledge to a willing student.

We spent the rest of the afternoon in Maria's kitchen, chopping vegetables, simmering broth, and stirring the pot with care. Maria shared with me the story of how she had learned to make Green Minestrone from her own grandmother, who had learned it from her mother before her. The recipe had been passed down through the generations, each cook adding their own twist to make it uniquely their own.

As we cooked, Maria told me about the importance of using the freshest ingredients, sourced from the local markets and gardens. She explained the significance of each vegetable and herb, and how they all came together to create a harmonious and nourishing dish. I listened intently, soaking up every word like a sponge.

Finally, after hours of simmering and tasting, the Green Minestrone was ready. Maria ladled out steaming bowls for us both, and we sat down at her wooden kitchen table to savor the fruits of our labor. The soup was even better than I remembered, bursting with flavor and goodness. I knew then and there that this recipe would become a staple in my own kitchen.

When I returned home from my visit with Maria, I wasted no time in recreating her Green Minestrone in my own kitchen. I followed her instructions to the letter, using the same fresh ingredients and techniques she had taught me. The soup turned out just as delicious as it had in Maria's kitchen, bringing back memories of our time together and the bond we had forged over a shared love of food.

Over the years, I have continued to make Green Minestrone for my family and friends, sharing the recipe with anyone who will listen. It has become a cherished tradition in our household, a dish that brings people together and warms the soul. I like to think that Maria would be proud of the way I have carried on her legacy, passing on her knowledge and love of cooking to the next generation.

And so, every time I make a pot of Green Minestrone, I am reminded of that warm summer day in Maria's kitchen, where I first discovered the magic of this incredible recipe. It is a dish that not only fills the stomach but nourishes the heart, connecting me to a long line of cooks who have come before me. I am grateful for the lessons I have learned and the memories I have made along the way, all thanks to a simple bowl of soup that has become so much more than just a recipe.