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Italian Green Minestrone di Verdure Recipe

Italian Green Minestrone di Verdure Recipe for Cozy Nights

Discover the delightful Italian Green Minestrone di Verdure recipe, a comforting soup packed with seasonal veggies and vibrant pesto.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons extra virgin olive oil Sautéing base for flavor
  • 1 large onion Diced, base flavoring
  • 2 cloves garlic Sliced for even cooking
  • 1 medium carrot Diced small for quick cooking
  • 1 stalk celery Diced
  • 2 cups shredded green cabbage
  • 1 teaspoon fresh rosemary Chopped
  • 1 teaspoon fresh or dried thyme
  • 6 cups low sodium vegetable stock Soupy base
  • 2 medium golden potatoes Diced uniformly
  • 1 can canned Borlotti or Cannellini beans Rinsed
  • to taste sea salt Flavor enhancer
  • to taste black peppercorns Crushed
  • 1 cup baby arugula or spinach Added at the end
For the Pesto
  • 2 cups fresh basil leaves Key ingredient
  • 1/4 cup toasted pine nuts Or walnuts or hazelnuts
  • 2 tablespoons extra virgin olive oil For consistency
  • to taste lemon juice Brightens flavors
  • 1/2 cup grated Parmesan cheese Vegetarian options available
Optional
  • 1 piece Parmesan rind Infuses broth with flavor

Equipment

  • large soup pot
  • Cutting board
  • knife
  • food processor

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat.
  2. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for about 10 minutes until softened.
  3. Mix in 2 sliced garlic cloves, 1 teaspoon of chopped fresh rosemary, and 1 teaspoon of thyme.
  4. Stir in 2 cups of shredded green cabbage and cook for 5 to 10 minutes.
  5. Add 2 diced golden potatoes and 6 cups of low-sodium vegetable stock. Simmer for about 10 minutes.
  6. Stir in 1 can of drained beans and adjust seasoning with sea salt to taste.
  7. While the soup simmers, blend 2 cups of fresh basil, 1/4 cup of toasted pine nuts, and 2 tablespoons of olive oil in a food processor.
  8. Ladle the soup into bowls and top with a spoonful of pesto before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 500mgPotassium: 650mgFiber: 7gSugar: 4gVitamin A: 1500IUVitamin C: 35mgCalcium: 150mgIron: 3mg

Notes

This Italian Green Minestrone di Verdure recipe is a comforting embrace of flavors, making it a go-to for any season!

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