🌿 Italian Green Minestrone di Verdure

Ingredients:

• 3 tbsp olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 leek, sliced

• 2 celery stalks, chopped

• 2 small zucchini, diced

• 1 cup green beans, chopped

• 1 medium potato, diced

• 2 cups spinach or Swiss chard, chopped

• 1 cup peas (fresh or frozen)

• 1 cup cabbage, shredded

• 6 cups vegetable broth

• 1 cup small pasta (ditalini or elbow macaroni)

• 1 can (15 oz) cannellini beans, drained & rinsed

• Salt & black pepper, to taste

• 1 tsp dried oregano

• ½ tsp dried thyme

• Fresh parsley or basil, chopped (for garnish)

• Grated Parmesan or Pecorino Romano (optional, for serving)

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Instructions:

1. Sauté the base
   Heat olive oil in a large pot. Add onion, garlic, leek, and celery. Cook for 5–6 minutes until softened and fragrant.

2. Add vegetables
   Stir in zucchini, green beans, and potato. Cook for another 5 minutes, stirring occasionally.

3. Simmer with broth
   Pour in vegetable broth, add oregano & thyme, then bring to a boil. Lower heat and simmer 20 minutes until potatoes are tender.

4. Add greens and pasta
   Stir in spinach (or chard), peas, cabbage, and pasta. Simmer 8–10 minutes until pasta is al dente.

5. Finish with beans
   Add cannellini beans, stir gently, and cook for another 5 minutes. Adjust seasoning with salt & pepper.

6. Serve
   Ladle soup into bowls, garnish with parsley or basil, and sprinkle with Parmesan if desired. Serve with crusty bread.

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❓Q&A Section

Q1: Can I make this soup vegan?
👉 Yes! Simply skip the Parmesan/Pecorino and garnish with nutritional yeast or toasted breadcrumbs.

Q2: Which pasta works best in minestrone?
👉 Small pasta shapes like ditalini, elbow, or orzo work best as they hold well in the broth without overpowering the veggies.

Q3: Can I make it gluten-free?
👉 Yes, use gluten-free pasta or replace pasta with rice or quinoa.

Q4: How can I store leftovers?
👉 Store in an airtight container in the fridge for up to 3 days. For freezing, cook without pasta (add pasta later when reheating).

Q5: Can I use other beans instead of cannellini?
👉 Yes! Borlotti beans, chickpeas, or navy beans are great substitutes.

Q6: What makes it “green” minestrone?
👉 It uses mostly green vegetables (zucchini, beans, peas, spinach, cabbage) for a lighter, fresher version compared to classic minestrone with tomatoes.