Minestrone Verde
Bright, fresh, and loaded with vibrant green vegetables, Minestrone Verde is a delightful twist on the classic Italian vegetable soup. This hearty yet light dish combines tender zucchini, crisp green beans, sweet peas, and a hint of baby spinach or Swiss chard, all simmered in a flavorful vegetable broth. The addition of orzo pasta makes it satisfyingly filling, while fresh basil, parsley, and a splash of lemon juice add a burst of aromatic freshness. Ready in just 45 minutes, this one-pot wonder is a perfect weeknight meal that's as nutritious as it is flavorful. Serve it warm with a sprinkle of parmesan cheese for an extra layer of richness, and enjoy a comforting bowl of green goodness! Perfect for vegetarians and easily customizable, this wholesome soup is a must-try recipe for fans of Italian cuisine.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium leek (white and light green parts only, sliced)
- 3 cloves garlic cloves (minced)
- 2 medium zucchini (diced)
- 200 grams green beans (trimmed and cut into 1-inch pieces)
- 150 grams fresh peas (or frozen peas, thawed)
- 2 cups baby spinach or Swiss chard (chopped)
- 6 cups vegetable broth
- 1 cup orzo pasta (or any small pasta shape)
- 0.5 cup fresh basil leaves (chopped)
- 0.5 cup fresh parsley (chopped)
- 2 tablespoons lemon juice
- 0.5 cup parmesan cheese (grated, optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the sliced leek and cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced zucchini, green beans, and vegetable broth. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for 10 minutes, allowing the vegetables to begin softening.
Stir in the orzo pasta, fresh peas, and chopped spinach or Swiss chard. Simmer for an additional 8–10 minutes, or until the pasta is tender.
Season the soup with salt, black pepper, lemon juice, fresh basil, and parsley. Stir well and adjust seasoning to taste.
Ladle the soup into bowls and top with grated parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.3 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 989 mg | 21% | |
*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.
