Soups & Stewsciaoflorentina5.0
Italian Green Minestrone di Verdure Recipe
An authentic Italian vegetarian minestrone soup made without tomatoes and using Pesto instead, cabbage and potatoes, for a hearty, traditional green minestrone di Verdure.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- food processor
- bowl
📝 Preparation Steps
1
Heat up a soup pot on medium flame with a lug of olive oil.
olive oil3 tbspcup extra virgin olive oil1/3
2
Add the onion, celery and carrot and saute together with a pinch of salt for about ⏱️ 10 minutes.
onion (- diced (small))1carrot (-diced)1
3
Add the garlic, rosemary, thyme and peppercorns and toss to coat.
garlic (-sliced)4 clovesgarlic2 cloves
4
Stir in the cabbage and cook another 5 to ⏱️ 10 minutes until wilted.
5
Add the diced potatoes, Parmesan rind and vegetable stock and bring to a simmer. Cook together until the potatoes are cooked through, another ⏱️ 10 minutes.
6
Stir in the cooked beans and adjust seasonings to taste with more sea salt.While the minestrone is cooking make the pesto.
sea salt (+ more to tatse)1.5 tspsea salt (- to taste)1 pinch
7
Pesto
8
Add the basil, olive oil, garlic, nuts and half of the lemon juice to a food processor and puree until smooth. Adjust seasonings to taste with sea salt and more lemon juice.
olive oil3 tbspcup extra virgin olive oil1/3garlic (-sliced)4 clovesgarlic2 cloveslemon (-juiced)1sea salt (+ more to tatse)1.5 tspsea salt (- to taste)1 pinch
9
Ladle the minestrone into bowls and serve with spoonfuls of the pesto on top.
Nutrition Facts
calories
312 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
5 g
sugar Content
4 g
sodium Content
1772 mg
protein Content
7 g
cholesterol Content
2 mg
carbohydrate Content
20 g
saturated Fat Content
3 g
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