Name: Creamy Italian Vegetarian Minestrone Soup to Savor
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 medium Onion (Yellow or white for best flavor); 3 cloves Garlic (Fresh preferred); 2 medium Carrot (Can substitute with parsnip); 2 stalks Celery (Omit if not available); 2 cups Green cabbage (Savoy cabbage can be milder); 1 teaspoon Rosemary (Dried rosemary as a substitute); 1 teaspoon Thyme (Fresh can be replaced by dried); 2 tablespoons Olive oil (Extra virgin for maximum flavor); 4 cups Low sodium vegetable stock (Homemade enhances flavor); 2 medium Golden potatoes (Yukon gold is a great alternative); 1 teaspoon Sea salt (Adjust to taste); 1 can Canned borlotti or cannellini beans (Chickpeas can substitute); 2 cups Baby arugula or spinach (Kale is a stouter alternative); 1/2 teaspoon Black peppercorns (Ground black pepper can be used); 2 cups Fresh basil (Substitute with parsley if needed); 1/4 cup Toasted pine nuts, walnuts, or hazelnuts (Choose according to preference); 1/2 cup Extra virgin olive oil (High-quality oil is best); 1 medium Lemon (Juiced); 1/2 cup Parmesan cheese (Omit for vegan option); 1 piece Parmesan rind (Optional for enriching broth)

There’s an unmistakable charm in preparing a vibrant pot of Italian green minestrone di verdure. Picture this: fresh, lively vegetables mingling in a savory broth, enhanced by the unmistakable touch of creamy pesto. It’s truly a game-changer in the world of vegetarian soups, offering a wholesome, satisfying option without the need for tomatoes. With just 10 minutes of prep and 25 minutes of cooking time, this Italian vegetarian minestrone soup not only fits perfectly into busy weeknight routines, but it also delivers a delightful blend of flavors and textures that will make your taste buds sing. Plus, it’s packed with nutrients, ensuring you can enjoy a hearty, comforting meal without the guilt. Ready to immerse yourself in this warming bowl of goodness? Let’s dive into the magic of minestrone!

Why is this minestrone soup special?

Vibrant, Fresh Ingredients: The combination of seasonal vegetables creates a burst of freshness in every spoonful, making this minestrone a delightful, healthy choice.

Quick and Easy: With just 10 minutes of prep and a mere 25 minutes of cooking time, you can whip up this delicious soup even on the busiest days!

Savory Pesto Magic: The creamy pesto elevates the dish, adding depth and richness, making it a comforting meal without the use of tomatoes.

Nutritionally Packed: This soup is a wholesome option that’s packed with vitamins and minerals, perfect for satisfying your hunger and keeping you energized.

Crowd-Pleasing Appeal: Great for both vegetarian and non-vegetarian guests, this soup is a surefire hit at dinner parties and family gatherings.

If you love a comforting, nutritious option, you might also enjoy the flavors of Tortellini Soup Cozy or the heartiness of French Onion Soup.

Italian Vegetarian Minestrone Soup Ingredients

For the Soup Base
• Onion – Adds sweetness and depth; use yellow or white for the best flavor.
• Garlic – Infuses the dish with aromatic flavor; fresh garlic is preferred for its potency.
• Carrot – Provides natural sweetness and color; substitute with parsnip for a different taste.
• Celery – Adds a crunchy texture and subtle earthiness; omit if not available.
• Green cabbage – Forms the hearty base of the soup; Savoy cabbage can be milder.
• Rosemary – Adds fragrant herbal notes; use dried rosemary as a substitute, but in smaller amounts.
• Thyme – Complements the flavors with its earthy tone; fresh can be replaced by dried, in lesser amounts.
• Olive oil – Essential for sautéing; opt for extra virgin for maximum flavor.
• Low sodium vegetable stock – Provides the soup base; homemade enhances flavor brilliantly.
• Golden potatoes – Injects creaminess and heartiness into the soup; Yukon gold is a great alternative.
• Sea salt – Enhances overall flavors; adjust to your taste.
• Canned borlotti or cannellini beans – Adds protein and creaminess; chickpeas can be a great substitution.
• Baby arugula or spinach – Introduces a fresh, peppery note; kale is a stouter alternative.
• Black peppercorns – Brings spice and warmth; ground black pepper can be used instead.

For the Pesto
• Fresh basil – Key herb that brings unique flavor to the pesto; substitute with parsley in a pinch, but it’ll alter the taste.
• Toasted pine nuts, walnuts, or hazelnuts – Provides nuttiness and texture; choose according to personal preference.
• Extra virgin olive oil – Ensure creamy texture in the pesto; high-quality oil is the best choice.
• Lemon – Brightens up flavors in the pesto; vinegar can substitute to retain acidity.
• Parmesan cheese – Adds salty richness; omit or swap with nutritional yeast for a vegan option.
• Parmesan rind – This is optional for enriching the broth; skip to maintain a vegan dish.

Embrace this hearty Italian vegetarian minestrone soup, and let the comforting flavors take you on a savory journey!

Step‑by‑Step Instructions for Italian Green Minestrone di Verdure

Step 1: Prepare the Vegetables
Begin by heating a large soup pot over medium heat and adding a generous drizzle of extra virgin olive oil. Once hot, toss in the diced onion, celery, and carrot, along with a pinch of sea salt. Sauté the mixture for about 10 minutes, stirring occasionally until the vegetables are softened and fragrant, forming a flavorful base for your Italian vegetarian minestrone soup.

Step 2: Add Aromatics
Next, introduce minced garlic, dried rosemary, fresh thyme, and black peppercorns to the pot. Stir well to coat the vegetables with these aromatic herbs, allowing them to mingle and release their delightful scents for about 1-2 minutes. This step enriches the depth of flavor in your minestrone soup, setting the stage for the remaining ingredients.

Step 3: Incorporate Cabbage
Now, add the shredded green cabbage to the pot, stirring it in until well combined. Cook the mixture for an additional 5-10 minutes, or until the cabbage is wilted and tender. This adds a hearty texture to your Italian green minestrone di verdure, contributing to its vibrant color and nutritional value.

Step 4: Simmer with Potatoes and Broth
Add the diced golden potatoes, Parmesan rind (if using), and low sodium vegetable stock to the pot. Increase the heat slightly to bring the mixture to a simmer, then reduce to low heat. Let it cook for about 10 minutes, or until the potatoes are tender and the soup is hot, allowing all the flavors to meld beautifully.

Step 5: Stir in Beans
Once the potatoes are fork-tender, gently stir in the rinsed canned borlotti or cannellini beans. Allow the soup to cook for an additional 2-3 minutes, ensuring everything is heated through. This step is essential for adding protein and creaminess to your Italian vegetarian minestrone soup, making it a satisfying meal.

Step 6: Prepare the Pesto
While the soup is simmering, prepare the pesto by blending fresh basil, extra virgin olive oil, garlic, toasted nuts, and half of the lemon juice in a food processor. Blend until smooth, adjusting the seasoning as needed. This creamy pesto will add a luscious finish to your minestrone, enhancing its flavors and richness.

Step 7: Serve the Minestrone
Finally, ladle the hot Italian vegetarian minestrone soup into bowls and top each serving with a generous swirl of the homemade pesto. This delicious addition will elevate the soup, providing a delightful burst of flavor and color. Enjoy your hearty creation as a nourishing meal, paired perfectly with crusty bread for a complete experience.

What to Serve with Italian Green Minestrone di Verdure

A bowl of Italian green minestrone di verdure is just the beginning of a delightful meal journey; here are perfect companions to elevate your dining experience.

Crusty Bread: A warm, crunchy loaf perfect for dipping and soaking up the rich flavors of the soup.
Mixed Green Salad: Bright, fresh greens with a light vinaigrette add a refreshing contrast and vibrant colors.
Parmesan Cheese: Shavings or freshly grated atop the minestrone provide a savory touch that pairs beautifully with the pesto.
Roasted Vegetables: Caramelized seasonal veggies enhance the meal with their natural sweetness and give a delightful contrast in textures.
Garlic Bread: Crunchy on the outside and soft inside, this delightful accompaniment adds that perfect garlic kick to your meal.
Wine: A crisp, chilled white wine like Pinot Grigio complements the soup’s flavors and brings a sophisticated touch.
Fruit Sorbet: For a sweet finish, a light fruit sorbet cleanses the palate and adds a cheerful note to your meal’s end.

Each pairing enriches the experience of this Italian vegetarian minestrone soup, making it a heartwarming offering for family gatherings or cozy dinners.

Storage Tips for Italian Vegetarian Minestrone Soup

Fridge: Store the Italian vegetarian minestrone soup in an airtight container for up to 3 days. Make sure it cools to room temperature before sealing to maintain freshness.

Freezer: For longer storage, freeze the soup in individual portions for up to 3 months. Use freezer-safe containers, leaving a little space for expansion.

Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. If frozen, it’s best to thaw overnight in the fridge before reheating.

Avoid Overcooking: If reheating leftovers, add any fresh greens shortly before serving to maintain their vibrant color and texture.

Expert Tips for Italian Vegetarian Minestrone Soup

Fresh Ingredients Matter: Use the freshest vegetables available for the best flavor. Overripe or wilted ingredients can dull the vibrant taste of your Italian vegetarian minestrone soup.
Perfect Seasoning: Taste your soup before serving and adjust the salt and herbs as needed. A well-seasoned soup can transform your dish from good to outstanding!
Don’t Overcook Greens: Add greens like arugula or spinach in the last few minutes of cooking to keep them vibrant and nutrient-rich. Overcooking can lead to a mushy texture.
Blend Pesto Well: Ensure your pesto is blended until completely smooth for a creamy texture that beautifully complements your soup. Chunky pesto won’t meld as nicely with the minestrone.
Make-Ahead Friendly: This Italian vegetarian minestrone soup tastes even better the next day. Make it in advance and store it in the fridge for a quick, hearty meal later!
Customize Your Beans: Feel free to experiment with different beans for added texture and flavor; chickpeas or lentils can offer unique nutritional benefits to your minestrone soup.

Italian Vegetarian Minestrone Soup Variations

Explore the wonderful ways to customize your Italian vegetarian minestrone soup for exciting twists and flavors!

Add Pasta: Stir in small, precooked pasta like ditalini or elbows for a heartier dish that’s even more filling. It’s a comforting addition that makes every bowl even more satisfying!
Seasonal Veggies: Incorporate seasonal vegetables like zucchini or snap peas for a pop of color and freshness. You can delight in the changes the seasons bring, adding new flavors to every pot!
Swap the Beans: Use different beans such as kidney or black beans instead of borlotti or cannellini for varied texture and flavor. Each type presents its unique character, enhancing the dish with every bite.
Spice It Up: Add red pepper flakes or a dash of cayenne for a kick of heat. This extra touch can truly awaken your taste buds and elevate the entire soup experience!
Creamy Texture: Blend a portion of the soup before serving for a creamy consistency that still retains delightful chunks of veggies. This method not only enhances the texture but also preserves the freshness of the ingredients!
Vegan Twist: For a vegan option, omit the Parmesan rind and use nutritional yeast in the pesto. It maintains the dish’s rich flavor and creaminess while staying plant-based!
Herb Infusion: Replace the fresh basil with other herbs like cilantro or dill for a different flavor profile in the pesto. This not only changes the taste but invites a new aroma to your kitchen.
Savory Garnish: Top with a drizzle of balsamic glaze for an extra touch of sweetness and acidity. This can add a beautiful touch to each bowl while enhancing the overall flavor.

Let your creativity shine as you experiment with these variations! Also, if you’re looking for more comforting soup ideas, check out this Tortellini Soup Cozy or the delicious French Onion Soup.

Make Ahead Options

This Italian vegetarian minestrone soup is perfect for meal prep, allowing you to enjoy homemade comfort on busy weeknights. You can chop and sauté the vegetables and even prepare the broth up to 24 hours in advance. Once cooled, simply refrigerate the soup base (without the leafy greens and pesto) in an airtight container. When you’re ready to serve, reheat the soup gently and stir in the arugula or spinach, allowing it to wilt just before serving. Finish with a swirl of the prepared pesto for a fresh burst of flavor. By prepping the components ahead of time, you’ll save precious minutes while still savoring a delicious, hearty meal.

Italian Green Minestrone di Verdure Recipe FAQs

How can I choose the right vegetables for this minestrone?
Absolutely! For the best flavor, opt for vibrant, seasonal vegetables. Look for firm carrots without dark spots, fresh garlic that is plump and unblemished, and cabbage that feels heavy and crisp. If possible, select green cabbage or Savoy cabbage for a milder taste, ensuring they are bright green without wilting.

How should I store leftover minestrone soup?
You can absolutely keep your Italian vegetarian minestrone soup stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing to maintain its freshness. If you want to save it for longer, it can be frozen for up to 3 months. Just pour it into freezer-safe containers, leaving a little space for expansion.

Can I freeze this minestrone soup?
Certainly! To freeze the Italian vegetarian minestrone soup, cool it completely, then ladle it into individual portion-sized freezer-safe containers or bags. Make sure to leave room for the soup to expand when frozen. When you’re ready to enjoy it again, thaw it overnight in the refrigerator, then reheat on the stovetop, stirring occasionally until hot.

What should I do if my soup is too salty?
If you find that your soup is too salty, I recommend adding a peeled potato to the pot while it simmers. The potato will absorb some of the saltiness. Let it simmer for about 10-15 minutes, then remove and discard the potato. You can also balance the flavors by adding a bit of extra vegetable stock or water to dilute it.

Is this minestrone suitable for vegans?
Very much so! This Italian vegetarian minestrone soup can easily be made vegan by omitting the Parmesan cheese or using nutritional yeast instead for that cheesy flavor. Also, leaving out the Parmesan rind will ensure that it’s entirely plant-based, allowing all to enjoy this hearty dish without worries.

How can I add more protein to this soup?
To enhance the protein content of your Italian vegetarian minestrone, you can incorporate additional beans or legumes. I often add a can of chickpeas or lentils to the mix—just make sure to rinse and drain them before adding to ensure they’re perfectly integrated into your delicious soup!