Blond Minestrone
Light, wholesome, and brimming with garden-fresh flavors, Blond Minestrone is a vibrant twist on the classic Italian soup. This comforting recipe skips the traditional tomato base, focusing instead on a medley of golden-hued vegetables like parsnips, Yukon Gold potatoes, and zucchini, complemented by tender cannellini beans and a fragrant blend of thyme and rosemary. The soup’s creamy, brothy base is simple yet flavorful, making it an excellent choice for a nutrient-packed meal that doesn’t skimp on taste. Perfect for weeknight dinners, this one-pot dish comes together in under an hour, with a prep time of just 20 minutes. Serve it warm, garnished with fresh parsley and optional Parmesan, alongside crusty bread to soak up every last drop. It’s cozy, vegetarian-friendly, and ideal for showcasing seasonal produce—your new go-to for healthy comfort food!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Leek (white and light green parts only), thinly sliced
- 3 cloves Garlic, minced
- 3 stalks Celery, diced
- 2 medium Parsnip, diced
- 2 medium Zucchini, diced
- 2 medium Yukon Gold potatoes, diced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 1 15-ounce can Canned cannellini beans, drained and rinsed
- 8 cups Vegetable broth
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1.5 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 3 tablespoons Fresh parsley, chopped (for garnish)
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced leek and cook, stirring frequently, for 3-4 minutes until softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the celery, parsnip, zucchini, and potatoes to the pot, and cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and add the green beans, thyme, rosemary, salt, and pepper. Stir to combine.
Cover the pot and simmer for 20 minutes, or until the vegetables are tender.
Stir in the cannellini beans and cook for an additional 5 minutes to warm them through.
Taste and adjust salt and pepper, if necessary.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
Serve warm with crusty bread for a complete meal.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 11.4 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
