Green Minestrone Soup

Filled with green beans, peas, spinach, and pesto, this green minestrone soup recipe is full of green veggies and flavors. Serve it with some crusty bread for a nutritious and delicious vegetarian meal.

While I love a classic minestrone, as the seasons change, I like to bring lighter and brighter flavors into the kitchen, and this green minestrone soup is exactly that. While it has all of the concepts of a traditional minestrone – pasta, beans, and veggies – the use of green veggies, leafy greens, and fresh herbs make this soup extra vibrant and flavorful.

Plus, it’s a great way to use up leftover vegetable odds and ends, and it’s incredibly versatile. From green beans and baby spinach to asparagus and kale and celery and chard, there are so many green vegetable combinations you can use to make this flavorful green Italian soup.

Why You’ll Love It

• Made in One Pot – This 30-minute recipe keeps prep time and cleanup to a minimum.
• Full of Fiber – The combination of pasta, white beans, and veggies ensures this soup contains 8 grams of fiber per serving.
• Vegetarian – This vegetarian green minestrone soup is something everyone can enjoy.

Ingredients + Substitutions

• Pasta – To add some carbohydrates. I used ditalini pasta, however, you can use any small pasta shape you like, such as orzo or stelline.
• White Beans – To add some vegetarian protein and fiber. I used cannellini beans, but you can use any white beans, such as great northern beans, or use chickpeas or garbanzo beans instead.
• Spinach – To add some leafy greens and micronutrients. The recipe calls for spinach, but kale or Swiss chard would also work well.
• Green Beans and Peas – To add some fiber and ensure the soup is loaded with green veggies. I opted for a combination of fresh green beans and frozen peas; however, snow peas, asparagus, and broccoli would also work well.
• Onion and Garlic – To flavor the soup. The recipe calls for garlic cloves, but you can use garlic scapes if you like, or use garlic powder if needed. See the notes section of the recipe card for details.
• Broth – To make the soup. The recipe calls for chicken broth, but vegetable broth would also work, or you can use water if needed.
• Parmesan Cheese – To add flavor and healthy fats to the soup. The recipe calls for a parmesan rind, as I think it provides the deepest flavor, but you can use grated parmesan cheese if needed. See the notes section of the recipe card for details.
• Pesto – To add some more healthy fats and make the soup extra green. You can use store-bought or homemade pesto.
• Lemon Juice – To balance the flavor and brighten the soup.
• Olive Oil – To add some healthy fats.
• Salt and Pepper – To season.
• Fresh Basil – To serve, although optional.

Serving Suggestions

This green minestrone soup is a balanced meal with plant-based protein, carbohydrates, fiber, and healthy fats. It can be enjoyed on its own for a light yet balanced meal or paired with sides to suit your personal dietary needs. For example:

• To add more protein, serve it with a side of charcuterie or deli meat.
• To add more carbohydrates, serve it with a side of crusty bread.
• To add more healthy fats, serve it with additional basil pesto and/or parmesan cheese on top.
• To add more fiber, add some zucchini, carrots, and/or extra baby spinach.

More Italian Soup Recipes:

• Chicken Meatball Soup
• Tuscan Farro Soup
• Italian Sausage Soup

Green Minestrone Soup

Author: Stephanie Kay

This green minestrone soup is light, bright, and full of flavor. Serve it with a side of crusty bread for a delicious vegetarian lunch or dinner, and freeze leftovers for days and weeks to come.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth, or vegetable broth
• 4 cups water
• 1 cup small pasta, such as ditalini, stelline, or orzo
• 1 parmesan rind (optional)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 1/2 cups green beans, cut into 1-inch pieces
• 1/2 cup green peas
• 2 cups spinach, roughly chopped
• 3 tablespoons basil pesto
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1/2 teaspoon salt
• 1 pinch black pepper
• Fresh basil, to serve

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Instructions

1. In a large pot on medium heat, warm the olive oil, add the onion, and cook for 3-4 minutes until tender.
2. Add the garlic, salt, and black pepper, and cook for an additional 1-2 minutes until fragrant.
3. Increase to medium-high heat, pour in the broth and water, and bring to a gentle boil. Then add pasta and parmesan rind, stir to combine, and cook until the pasta is tender or al dente as per package directions.
4. Once the pasta is cooked, reduce the heat to a simmer, add the cannellini beans, green beans, and frozen peas, and cook for another 2-3 minutes until the beans are tender and the peas are warmed through.
5. Add the chopped spinach, stir to combine, and cook for a final 1-2 minutes until wilted and bright green. Turn off the heat and, using tongs or a spoon, remove the parmesan rind.
6. Add the pesto and lemon juice and stir to incorporate them into the soup. Taste and adjust seasoning with additional salt and pepper as needed.
7. To serve, ladle soup into bowls and serve with a dollop of pesto, parmesan cheese, and fresh basil on top. Any leftovers can be cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder and add it in step #1.

To Use Parmesan Cheese: Swap the parmesan rind for 2 tablespoons of freshly grated parmesan cheese and add in step #5 instead.

Nutrition

• Serving Size: 1 serving
• Calories: 378 calories
• Sugar: 6 grams
• Fat: 11 grams
• Carbohydrates: 54 grams
• Fiber: 8 grams
• Protein: 17 grams