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Green Minestrone Recipe

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4.3 from 56 reviews

This Green Minestrone is a hearty and nutritious vegetable soup packed with kale, spinach, beans, and root vegetables. It's cooked slowly to develop deep flavors, making it a perfect comforting meal loaded with vitamins and fiber. The addition of lemon and parmesan cheese adds a fresh and savory finish to this classic Italian-inspired soup.

Ingredients

Vegetables and Aromatics

  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped bite size
  • 1 large carrot, chopped bite size
  • 6 kale leaves, chopped
  • 1 russet potato, peeled and chopped bite size
  • 2 cups baby spinach, chopped

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 7 cups low sodium vegetable stock or chicken stock
  • Salt and pepper, to taste

Protein

  • 2 (14 ounce) cans navy beans, drained

Optional Garnishes

  • Grated parmesan cheese, optional
  • Lemon wedges, optional

Instructions

  1. Heat up the oil: In a large pot over medium-high heat, add the olive oil and let it warm up.
  2. Add the aromatics: Once the oil is hot, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion turns translucent and fragrant.
  3. Add veggies: Add the chopped celery, carrot, kale, and peeled, chopped potato to the pot. Stir and cook for an additional 2 minutes to slightly soften the vegetables.
  4. Add the broth and beans: Pour in the vegetable or chicken stock along with the drained navy beans. Increase the heat to bring the mixture to a boil.
  5. Simmer: Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 25 minutes, allowing the flavors to meld and the potatoes to cook through.
  6. Add spinach and serve: Stir in the chopped spinach and turn off the heat. Season the soup with salt and pepper to taste. Serve the minestrone with a tablespoon of grated parmesan cheese and a wedge of lemon for a bright, fresh contrast.

Notes

  • Use low sodium stock to better control the salt level in your soup.
  • Feel free to substitute kale and spinach with other leafy greens like swiss chard or collards.
  • This soup stores well and tastes great reheated the next day, making it ideal for meal prep.
  • Adding lemon juice just before serving enhances the flavors and adds a touch of acidity.

Find it online: https://recipethrive.com/green-minestrone-recipe/