Green Pesto Minestrone Recipes

ITALIAN GREEN MINESTRONE DI VERDURE RECIPE

Italian Green Minestrone di Verdure Recipe image

An authentic Italian vegetarian minestrone soup made without tomatoes and using Pesto instead, cabbage and potatoes, for a hearty, traditional green minestrone di Verdure.

Provided by Florentina

Categories Soups

Time 35m

Number Of Ingredients 22

Ingredients

1 onion (- diced (small))
4 cloves garlic (-sliced)
1 carrot (-diced)
1 stick celery (-diced)
2 cups green cabbage (-shredded)
1 sprig rosemary
8 sprigs thyme
3 tbsp olive oil
1.5 qt low sodium vegetable stock (+ more as needed)
1.5 cups golden potatoes (-diced into 1/2 inch cubes)
1.5 tsp sea salt (+ more to tatse)
15 oz canned borlotti or cannellini beans (- drained and rinsed well)
1 cup baby arugula or spinach
1 tsp black peppercorns
1 bunch fresh basil (( leaves only))
1/4 cup toasted pine nuts, walnuts or hazelnuts
1/3 cup extra virgin olive oil
1 lemon (-juiced)
1/4 cup parmesan cheese (-grated)
2 cloves garlic
1 pinch sea salt (- to taste)
4 inches Parmesan rind (( optional ))

Steps:

Heat up a soup pot on medium flame with a lug of olive oil.
Add the onion, celery and carrot and saute together with a pinch of salt for about 10 minutes.
Add the garlic, rosemary, thyme and peppercorns and toss to coat.
Stir in the cabbage and cook another 5 to 10 minutes until wilted.
Add the diced potatoes, Parmesan rind and vegetable stock and bring to a simmer. Cook together until the potatoes are cooked through, another 10 minutes.
Stir in the cooked beans and adjust seasonings to taste with more sea salt.While the minestrone is cooking make the pesto.

Nutrition Facts : Calories 312 kcal, Carbohydrate 20 g, Protein 7 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 1772 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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