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4.5 from 6 votes

Green Minestrone Soup

This minestrone soup is PACKED with healthy green veggies, fresh herbs, and topped with a drizzle of olive oil, Parmesan, and pepper. It comes together in 30 minutes and is freezable.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 247 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 2 tablespoons extra-virgin olive oil or bacon grease, butter, or other fat
  • 1 onion diced
  • 2 ribs celery thinly sliced (including leaves, if available)
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 zucchini quartered and sliced
  • 2 cups cabbage chopped (about one quarter of a head of cabbage)
  • 2 cups broccoli chopped (about one small head)
  • 2 cups green beans cut into roughly one-inch pieces (frozen or fresh)
  • kosher salt to taste
  • black pepper to taste
  • 8 cups chicken stock/broth or vegetable broth
  • 15 oz. canned cannellini beans rinsed and drained (white kidney beans)
  • 1 cup small pasta such as cavatelli or ditalini
  • 2 cups spinach chopped (fresh or frozen)
  • 2 tablespoons fresh basil cut chiffonade or chopped
  • extra olive oil, parmesan cheese, and fresh ground black pepper for serving.

Instructions

    Cup of Yum
  1. In a large pot, heat the olive oil (2 tablespoons) and sauté the onions and celery over medium high heat until softened and starting to brown (about 3 minutes).
  2. Add the 2 cloves minced garlic and fresh thyme (1 teaspoon); stir until fragrant (about 1 minute).
  3. Add zucchini, cabbage, broccoli, and green beans. Season with salt and pepper, and stir to coat.
  4. Add the chicken broth (8 cups) and bring to a boil.
  5. Add the beans (15 oz.) and pasta (1 cup) and turn heat to low. Simmer until pasta is cooked; about 10 minutes.
  6. Turn heat off. Stir in spinach (2 cups) and basil (2 tablespoons) until wilted and soft.
  7. Serve with a drizzle of good quality extra virgin olive oil, Parmesan cheese, and freshly ground black pepper.

Notes

  • For a vegetarian version, be sure to use vegetable broth instead of chicken.
  • For a vegan version, use vegetable broth and omit the cheese on top.
  • For a gluten free version, use gluten free pasta.
  • For a grain free version, use grain free pasta such as chickpea flour pasta or an alternative such as quinoa.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 39g (13%) Protein 12g (24%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 1190mg (50%) Potassium 1032mg (29%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 1618IU (32%) Vitamin C 75mg (83%) Calcium 142mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 39g 13%
Protein 12g 24%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 1190mg 50%
Potassium 1032mg 22%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 1618IU 32%
Vitamin C 75mg 83%
Calcium 142mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.