Green Minestrone Soup

Looking for a delicious and nourishing meal that’s bursting with fresh flavors? This Green Minestrone Soup is your answer, a vibrant and utterly satisfying dish packed with healthy vegetables and tender pasta. It’s the perfect way to enjoy a healthy and budget-friendly meal at home any night of the week.

Key Ingredients for Green Minestrone Soup

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups vegetable broth
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup small pasta (like ditalini or elbow macaroni)
• 4 cups packed baby spinach
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese, for serving (optional)

How to Make Green Minestrone Soup

This Green Minestrone Soup is surprisingly simple to whip up, making it ideal for busy weeknights. Its beauty lies in its fresh, vibrant flavors and satisfying textures, all coming together in under an hour. The combination of tender vegetables, perfectly cooked pasta, and hearty beans creates a truly comforting and delightful meal. Preparation time is approximately 15 minutes, with cooking time around 35-40 minutes.

Step-by-Step Instructions

Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, diced carrots, and diced celery to the pot.
3. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened.
4. Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant.

Simmer the Soup Base

1. Pour in the vegetable broth and bring the mixture to a simmer.
2. Add the rinsed and drained cannellini beans and the small pasta to the pot.
3. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the pasta is al dente and tender.

Add the Greens and Finish

1. Stir in the packed baby spinach and frozen peas.
2. Cook for an additional 3-5 minutes, or until the spinach has wilted and the peas are heated through.
3. Stir in the chopped fresh parsley.
4. Season generously with salt and freshly ground black pepper to taste.
5. Ladle the hot Green Minestrone Soup into bowls.
6. Serve immediately, topped with freshly grated Parmesan cheese, if desired.

Why You’ll Love This Green Minestrone Soup

You’ll absolutely adore this Green Minestrone Soup for its incredible freshness and wholesome goodness that feels like a warm hug in a bowl, making it a comforting alternative to a heavier tomato-based minestrone. The sheer vibrancy of the green vegetables, from the tender spinach to the sweet peas, creates a visually appealing and nutrient-packed meal that tastes as good as it looks. Furthermore, the budget-friendly nature of using pantry staples like canned beans and dried pasta means you can create a delicious and satisfying dinner without breaking the bank, proving that healthy eating can be both accessible and exciting.

Imagine the delightful symphony of textures and flavors with every spoonful – the slight bite of the pasta, the tender vegetables, and the creamy cannellini beans all mingling in a savory broth. This soup is not only packed with goodness but also incredibly versatile, allowing you to customize it with your favorite seasonal greens or add a touch of lemon zest for an extra zing. Don’t just dream about it; experience the joy of making and savoring this delightful Green Minestrone Soup right in your own kitchen.

Storing and Reheating Tips

Leftover Green Minestrone Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled completely before refrigerating. To reheat, simply pour the soup into a saucepan over medium heat and stir occasionally until heated through. You can also reheat it in the microwave; cover the bowl loosely and heat in 1-2 minute intervals, stirring in between, until hot. If the soup has thickened considerably during storage, you can add a splash of vegetable broth or water to loosen it to your desired consistency. For longer storage, you can freeze portions of the soup. Allow the soup to cool completely, then ladle it into freezer-safe containers or bags, leaving about an inch of headspace for expansion. Frozen Green Minestrone Soup can be kept for up to 3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Green Minestrone Soup is a true testament to the power of simple, fresh ingredients coming together to create something truly special. It’s a healthy, hearty, and incredibly delicious meal that’s perfect for any occasion, so gather your ingredients and give it a try!

Green Minestrone Soup

A vibrant and utterly satisfying dish packed with healthy vegetables and tender pasta. It’s the perfect way to enjoy a healthy and budget-friendly meal at home any night of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course: Soup

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion finely chopped
• 2 carrots peeled and diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes optional
• 6 cups vegetable broth
• 1 (15 ounce) can cannellini beans rinsed and drained
• 1 cup small pasta like ditalini or elbow macaroni
• 4 cups baby spinach packed
• 1 cup frozen peas
• 1/2 cup fresh parsley chopped
• Salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese for serving (optional)

Equipment

• Large pot or Dutch oven
• Saucepan

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
   1 tablespoon olive oil
2. Add the chopped onion, diced carrots, and diced celery to the pot.
   1 large onion, 2 carrots, 2 stalks celery
3. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened.
4. Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
   2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
5. Pour in the vegetable broth and bring the mixture to a simmer.
   6 cups vegetable broth
6. Add the rinsed and drained cannellini beans and the small pasta to the pot.
   1 (15 ounce) can cannellini beans, 1 cup small pasta
7. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the pasta is al dente and tender.
8. Stir in the packed baby spinach and frozen peas.
   4 cups baby spinach, 1 cup frozen peas
9. Cook for an additional 3-5 minutes, or until the spinach has wilted and the peas are heated through.
10. Stir in the chopped fresh parsley.
    1/2 cup fresh parsley
11. Season generously with salt and freshly ground black pepper to taste.
    Salt and freshly ground black pepper
12. Ladle the hot Green Minestrone Soup into bowls.
13. Serve immediately, topped with freshly grated Parmesan cheese, if desired.
    Freshly grated Parmesan cheese

Notes

Leftover Green Minestrone Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, pour into a saucepan over medium heat or microwave. If thickened, add broth or water. For longer storage, freeze for up to 3 months.