The Italian Green Minestrone is a heartwarming, soul-satisfying soup that truly celebrates the best of Italian vegetarian cooking. Unlike the classic red tomato versions, this vibrant minestrone uses fresh pesto, cabbage, and golden potatoes to create a unique green twist bursting with flavor and nutrients. Each spoonful delivers a perfect harmony of garden-fresh vegetables and herbs, making it an irresistible dish that feels like a warm embrace on a chilly day. Whether you’re new to minestrone or a longtime fan, this Italian Green Minestrone will quickly become one of your go-to recipes for comforting, wholesome meals.
Ingredients You’ll Need
This recipe relies on fresh, simple ingredients that come together to build an incredible depth of flavor. Every element has a role — from the aromatic herbs to the creamy beans — ensuring your Italian Green Minestrone is packed with texture, vibrant colors, and layers of deliciousness.
- Onion (diced): Adds a subtle sweetness and a sturdy base for the flavor profile.
- Garlic (sliced): Provides a warm, aromatic punch that brightens the soup.
- Carrot (diced): Introduces a touch of natural sweetness and vibrant color.
- Celery (diced): Offers a slight crunch and earthy undertones.
- Green cabbage (shredded): Delivers nutrition and a tender, leafy texture.
- Rosemary (sprig): Imparts a fragrant, piney aroma that’s quintessentially Italian.
- Thyme (sprigs): Adds subtle herbal notes that round out the flavor.
- Olive oil (3 tbsp): The golden elixir that gently sautés and melds everything together.
- Low sodium vegetable stock (1.5 qt): Creates a light but savory broth that lets the veggies shine.
- Golden potatoes (1.5 cups, diced): Bring creaminess and body to the soup with their tender texture.
- Sea salt (1.5 tsp + more): Essential for balancing and enhancing every flavor.
- Borlotti or cannellini beans (15 oz, drained and rinsed): Pack a protein punch and add satisfying bite.
- Baby arugula or spinach (1 cup): Adds peppery freshness and bright green color.
- Black peppercorns (1 tsp): Provide subtle heat and complexity.
- Fresh basil (for pesto): The herbaceous star that makes the pesto sing.
- Toasted pine nuts, walnuts or hazelnuts (¼ cup): Give a creamy crunch to the pesto’s rich texture.
- Extra virgin olive oil (⅓ cup): Blends the pesto ingredients smoothly and adds fruity undertones.
- Lemon juice (from 1 lemon): Brings bright acidity to balance the richness.
- Parmesan cheese (¼ cup grated + optional rind): Brings savory depth and umami that enrich the broth and pesto.
- Garlic for pesto (2 cloves): Deepens the pesto’s flavor with its pungent bite.
- Pinch of sea salt (for pesto): Fine-tunes the balance of flavors in the sauce.
How to Make Italian Green Minestrone
Step 1: Sauté the Vegetables
Begin by heating olive oil in a sturdy soup pot over medium heat. Add diced onion, carrot, and celery with a pinch of sea salt and gently sauté for about 10 minutes. This slow cooking softens the vegetables and builds a flavorful base to the soup that will shine through every bite.
Step 2: Add Aromatics and Herbs
Next, toss in the sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns. Stir them through so every vegetable gets coated and fragrant. These herbs infuse the broth slowly, developing the classic Italian aroma that makes this green minestrone so enchanting.
Step 3: Cook the Cabbage
Now stir in the shredded green cabbage. Let it cook for 5 to 10 minutes until it’s tender and slightly wilted, adding essential texture and a vibrant splash of color. The cabbage gently softens while still maintaining a pleasant bite that complements the heartier vegetables.
Step 4: Simmer Potatoes and Stock
Add diced golden potatoes along with the Parmesan rind to the pot and pour in the vegetable stock. Bring everything to a gentle simmer and let cook for about 10 minutes until the potatoes are tender and the flavors have melded beautifully. This step adds creaminess and warmth to the soup with the potatoes absorbing all those lovely herbaceous notes.
Step 5: Stir in Beans and Arugula
Finally, fold in the drained borlotti or cannellini beans, as well as the baby arugula or spinach. Cook for just a few minutes until the greens wilt. Season with additional sea salt to your taste. This finishing touch adds protein, peppery freshness, and a luscious burst of green goodness to the minestrone.
Step 6: Prepare the Pesto
While the soup simmers, make your vibrant pesto by blending fresh basil leaves, olive oil, garlic, toasted nuts, and half the lemon juice in a food processor until silky smooth. Stir in grated Parmesan and season with sea salt and a splash more lemon juice for brightness. This pesto elevates the soup with creamy texture and a dazzling herbal intensity.
Step 7: Serve with Pesto
Ladle the Italian Green Minestrone into bowls and generously spoon the fresh pesto on top. The contrast of warm, comforting soup and cool, fragrant pesto makes every bite sing with authentic Italian flavor.
How to Serve Italian Green Minestrone
Garnishes
Adding freshly grated Parmesan or a sprinkle of toasted nuts over the pesto creates beautiful texture and a hint of nutty richness. A drizzle of high-quality extra virgin olive oil before serving also enhances the soup’s silky mouthfeel.
Side Dishes
This soup pairs perfectly with crisp focaccia or crusty Italian bread, ideal for dipping and soaking up every bit of broth. A simple green salad or marinated olives can accompany the meal for a light, refreshing balance.
Creative Ways to Present
For something special, serve your Italian Green Minestrone in rustic bowls lined with fresh basil leaves or alongside crostini spread with the same homemade pesto. You might even swirl a bit of pesto directly into each serving right before eating to create a beautiful, appetizing swirl.
Make Ahead and Storage
Storing Leftovers
Any leftover Italian Green Minestrone can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making the next day’s meal even more delicious.
Freezing
You can freeze the minestrone for up to 3 months in a freezer-safe container. For best results, it’s wise to freeze the soup and pesto separately—this way the fresh brightness of the pesto is preserved perfectly.
Reheating
To reheat, thaw the soup overnight in the fridge (if frozen) and warm gently on the stovetop, adding a little extra vegetable stock if it seems too thick. Add fresh pesto just before serving to keep its vibrant flavor intact.
FAQs
Can I make Italian Green Minestrone vegan?
Absolutely! Simply omit the Parmesan rind from the broth and leave out the grated Parmesan in the pesto. The soup remains rich and flavorful without the cheese.
What type of beans work best in this soup?
Borlotti or cannellini beans are traditional and provide creaminess and protein, but you can substitute with any cannellini-style or kidney beans you have on hand.
Is it okay to use store-bought pesto instead of homemade?
Yes, using good quality store-bought pesto works well for convenience, and it still adds wonderful flavor to the soup.
Can I prepare the pesto in advance?
Definitely. Pesto can be made up to 2 days ahead and stored in the refrigerator tightly covered with a thin layer of olive oil to prevent browning.
How do I adjust the saltiness of the soup?
Because the Parmesan rind and vegetable stock add salt, it’s best to season gradually. Taste as you go and add sea salt sparingly to suit your preference.
Final Thoughts
There’s something truly magical about the Italian Green Minestrone—a warming, deeply satisfying soup that feels both rustic and refined. It’s such a joy to share this recipe with friends and family because it combines simple ingredients into an unforgettable meal. I encourage you to try making this at home, experience the vibrant greens and herby notes, and find comfort in every nourishing bowl. It’s a timeless Italian classic with a twist that will brighten your dinner table every time.
PrintItalian Green Minestrone
An authentic Italian vegetarian green minestrone soup made without tomatoes and enhanced with fresh pesto, cabbage, potatoes, and beans. This hearty and flavorful soup showcases traditional Italian ingredients and offers a wholesome meal perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Soup Ingredients
- 1 small onion, diced
- 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 quarts 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
Pesto Ingredients
- 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 (use half in pesto, remaining for adjustment)
- 1/4 cup parmesan cheese, grated
- 2 cloves garlic
- 1 pinch sea salt, to taste
- 4 inches Parmesan rind (optional, for broth)
Instructions
- Sauté the Aromatics: Heat a soup pot over medium flame with a lug of olive oil. Add the diced onion, celery, and carrot along with a pinch of salt, and sauté for about 10 minutes until softened and fragrant.
- Add Herbs and Garlic: Stir in the sliced garlic, rosemary sprig, thyme sprigs, and black peppercorns. Toss to coat the vegetables and release the aromas.
- Cook the Cabbage: Add the shredded green cabbage and cook for another 5 to 10 minutes until the cabbage is wilted and tender.
- Simmer the Soup: Add the diced potatoes, Parmesan rind (if using), and the low sodium vegetable stock. Bring the mixture to a simmer and cook for about 10 minutes until the potatoes are fully cooked through.
- Add Beans and Arugula: Stir in the drained beans and the cup of baby arugula or spinach. Cook for a few additional minutes just until the greens wilt. Adjust seasoning with more sea salt to taste.
- Prepare the Pesto: While the soup simmers, combine the basil leaves, olive oil, garlic cloves, toasted nuts, and half of the lemon juice in a food processor. Puree until smooth, then stir in the grated Parmesan cheese. Adjust seasoning with sea salt and the remaining lemon juice according to taste.
- Serve: Ladle the hot minestrone soup into bowls and top with generous spoonfuls of freshly made pesto. Serve immediately for the best flavor.
Notes
- For a vegan version, omit the Parmesan rind from the broth and the grated Parmesan cheese from the pesto.
- Add the arugula or spinach in the last few minutes of cooking to ensure it wilts slightly but retains some texture and color.
- You can substitute nuts in the pesto with walnuts or hazelnuts if pine nuts are unavailable.
- Store-bought pesto can be used as a shortcut if preferred.
- This soup is best served fresh but can be refrigerated for up to 3 days.