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–+ servings
Italian vegetarian minestrone soup

Creamy Italian Vegetarian Minestrone Soup to Savor

A delightful Italian vegetarian minestrone soup packed with vibrant vegetables and creamy pesto, perfect for a wholesome meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 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
For the Pesto
  • 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

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. Heat a large soup pot over medium heat and add olive oil. Add diced onion, celery, and carrot with a pinch of sea salt. Sauté for about 10 minutes until softened.
  2. Add minced garlic, rosemary, thyme, and black peppercorns. Stir well for 1-2 minutes to coat the vegetables.
  3. Introduce shredded green cabbage, stirring until combined. Cook for an additional 5-10 minutes until wilted.
  4. Add diced golden potatoes, Parmesan rind, and vegetable stock. Bring to simmer, then reduce heat and cook for about 10 minutes until potatoes are tender.
  5. Stir in rinsed canned beans and cook for an additional 2-3 minutes, ensuring heated through.
  6. Prepare the pesto by blending basil, extra virgin olive oil, garlic, nuts, and half of the lemon juice until smooth.
  7. Ladle soup into bowls and top with a swirl of pesto. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 600mgPotassium: 900mgFiber: 10gSugar: 6gVitamin A: 600IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

This soup tastes even better the next day. Store in the fridge for quick meals later.

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