Description
A vibrant and wholesome Italian minestrone filled with fresh vegetables, hearty beans, and zesty pesto, perfect for any meal.
Ingredients
Scale
- 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 (plus more as needed)
- 1.5 cups golden potatoes (diced into 1/2 inch cubes)
- 1.5 tsp sea salt (plus more to taste)
- 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)
Instructions
- Heat up a soup pot on medium flame with olive oil. Add diced onion, celery, and carrot; sauté for 10 minutes.
- Stir in sliced garlic, rosemary, thyme, and black peppercorns; cook for 1-2 minutes until fragrant.
- Add shredded cabbage, cooking for another 5 to 10 minutes until wilted.
- Mix in diced potatoes, Parmesan rind (optional), and pour in the vegetable stock. Simmer for about 10 minutes until potatoes are tender.
- Stir in rinsed beans and adjust seasoning with more sea salt if needed.
- Make the pesto by blending basil, nuts, olive oil, garlic, lemon juice, and a pinch of salt until smooth.
Notes
Customize the greens and toppings to your preference. Use fresh ingredients for better flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg