Italian Green Minestrone di Verdure

Italian Green Minestrone di Verdure is a vibrant, rustic twist on the classic minestrone soup. This nourishing, tomato-free version draws its depth from a rich, herby pesto base and features a medley of vegetables including cabbage, golden potatoes, and creamy white beans. Finished with lemon zest, Parmesan, and a drizzle of olive oil, this Ligurian-inspired soup is both hearty and refreshing—a perfect choice for a light lunch or a warming dinner.

Why You’ll Love This Recipe

This minestrone delivers all the comforting qualities of traditional Italian soups but with a unique green, garden-fresh flair. The omission of tomatoes lets the earthy greens, aromatic herbs, and bright pesto shine. It’s naturally vegetarian, loaded with nutrients, and flexible enough to adapt to the seasons. Whether you’re looking for a satisfying meatless meal or a cozy, wholesome bowl, this soup offers depth, balance, and Italian authenticity in every spoonful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Soup:

• 1 carrot, diced
• 1 stick celery, diced
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 cups green cabbage, shredded
• 1 1/2 cups golden potatoes, cubed
• 15 oz canned Borlotti or Cannellini beans, drained and rinsed
• 1 1/2 qt low-sodium vegetable stock
• 1 sprig fresh rosemary
• 8 sprigs fresh thyme
• 1 tsp whole black peppercorns
• 1 1/2 tsp sea salt
• 3 tbsp olive oil
• 1 lemon, zested and juiced
• 1 cup baby arugula or spinach

For the Pesto:

• 1 bunch fresh basil
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1/3 cup extra virgin olive oil
• 1 pinch sea salt

Directions

1. Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 5–6 minutes, or until softened and fragrant.
2. Build the Base: Stir in the garlic, potatoes, cabbage, rosemary, thyme, peppercorns, and sea salt. Cook for another 5 minutes, stirring occasionally.
3. Simmer: Pour in the vegetable stock. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the potatoes are tender.
4. Make the Pesto: While the soup simmers, prepare the pesto by blending basil, Parmesan, toasted pine nuts, olive oil, and a pinch of salt in a food processor until smooth. Set aside.
5. Finish the Soup: Remove rosemary and thyme sprigs. Stir in the drained beans, baby arugula or spinach, lemon zest, and lemon juice. Simmer for an additional 5 minutes.
6. Add Pesto: Stir in the prepared pesto just before serving. Taste and adjust seasoning as needed.
7. Serve: Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if desired.

Servings and timing

• Servings: 6 servings
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: Approximately 310 kcal per serving

Variations

• Add Pasta: Stir in small pasta like ditalini or orzo during the last 10 minutes of cooking for a heartier version.
• Use Kale: Substitute arugula or spinach with chopped kale or Swiss chard for a more robust green.
• Vegan Option: Omit the Parmesan in both the pesto and garnish, or use a dairy-free alternative.
• Add Zucchini: Toss in diced zucchini with the potatoes and cabbage for added texture and flavor.
• Grain Boost: Add cooked farro, barley, or quinoa for extra fiber and protein.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through. The pesto can be stored separately and stirred in just before serving for the freshest flavor. This soup also freezes well—omit the greens before freezing and add them fresh when reheating.

FAQs

What makes this minestrone “green”?

Unlike traditional minestrone, this version skips tomatoes and tomato paste, instead using a basil pesto base and green vegetables like cabbage and arugula.

Can I use store-bought pesto?

Yes, though homemade pesto offers a fresher, more vibrant flavor. If using store-bought, choose a high-quality refrigerated variety.

What beans work best in this recipe?

Cannellini or Borlotti beans are traditional, but navy beans or great northern beans also work well.

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. For best results, stir in the pesto just before serving.

Do I have to blend the pesto?

For best texture, blend or process the pesto until smooth. You can also make a rustic, hand-chopped version if preferred.

How do I make this gluten-free?

This soup is naturally gluten-free. Just ensure your broth and pesto ingredients are certified gluten-free.

What herbs can I substitute if I don’t have rosemary or thyme?

Dried Italian herb blends or fresh oregano can be used as a substitute.

Is it okay to use dried beans?

Yes, just cook and drain them in advance. You’ll need about 1 1/2 cups cooked beans for this recipe.

Can I freeze this soup?

Yes, freeze without the greens and pesto. Add those fresh when reheating for best texture and flavor.

What bread pairs well with this soup?

Serve with crusty sourdough, focaccia, or garlic toast for a comforting, complete meal.

Conclusion

Italian Green Minestrone di Verdure is a nourishing, beautiful dish that brings a burst of freshness to your table with every bowl. Filled with hearty vegetables, beans, and bright basil pesto, it captures the essence of rustic Ligurian cooking. Whether enjoyed as a light dinner or a comforting lunch, this vibrant soup is a delicious celebration of seasonal ingredients and traditional flavors.

Print