Name: Green Minestrone di Verdure
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: {yield:"6 servings"
Ingredients: 1 small onion, diced; 4 cloves garlic, sliced; 1 carrot, diced; 1 celery stalk, diced; 2 cups green cabbage, shredded; 1 sprig rosemary; 8 sprigs thyme; 3 tablespoons olive oil; 1.5 quarts low sodium vegetable stock; 1.5 cups golden potatoes, diced; 1.5 teaspoons sea salt; 15 ounces canned borlotti or cannellini beans, drained and rinsed; 1 cup baby arugula or spinach; 1 teaspoon black peppercorns; 4-inch Parmesan rind (optional); 1 bunch fresh basil leaves; 1/4 cup toasted pine nuts, walnuts, or hazelnuts; 1/3 cup extra virgin olive oil; Juice of 1 lemon; 1/4 cup grated Parmesan cheese; 2 cloves garlic; Pinch sea salt

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Green Minestrone di Verdure is a rustic Italian vegetarian soup that celebrates seasonal vegetables, fragrant herbs, and vibrant pesto instead of tomatoes. This traditional green minestrone delivers comforting texture from tender potatoes, creamy beans, and wilted cabbage, while fresh basil pesto adds bold character. Unlike classic red versions, this tomato free minestrone highlights delicate herbal flavors and olive oil richness. Whether you crave a nourishing weeknight dinner or a satisfying plant-based meal, this Italian vegetarian soup offers depth, warmth, and authentic countryside charm in every spoonful.

Story

I first tasted Green Minestrone di Verdure during a spring visit to northern Italy, where home cooks prepare soups according to the vegetables available that day. Unlike the more common tomato-based version, this traditional green minestrone felt lighter yet deeply satisfying. The cook explained that older regional recipes often relied on cabbage, potatoes, and beans, finished with fresh pesto instead of tomatoes.

That memory shaped how I prepare Green Minestrone di Verdure today. I focus on layering flavors slowly, allowing onions, carrots, and celery to soften gently in olive oil. Then I add herbs and cabbage to build aroma before simmering everything with potatoes and beans. Finally, I finish the soup with spoonfuls of pesto for brightness. This pesto potato soup variation stays true to rustic Italian roots while delivering bold, fresh flavor in every bowl.

Ingredients

1 small onion, diced
4 cloves garlic, sliced
1 carrot, diced
1 celery stalk, diced
2 cups green cabbage, shredded
1 sprig rosemary
8 sprigs thyme
3 tablespoons 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 teaspoons sea salt, plus more to taste
15 ounces canned borlotti or cannellini beans, drained and rinsed
1 cup baby arugula or spinach
1 teaspoon black peppercorns
4-inch Parmesan rind (optional)

Pesto

1 bunch fresh basil leaves
1/4 cup toasted pine nuts, walnuts, or hazelnuts
1/3 cup extra virgin olive oil
Juice of 1 lemon
1/4 cup grated Parmesan cheese
2 cloves garlic
Pinch sea salt

Step-by-Step Instructions

Preparing the Ingredients

Dice the onion, carrot, and celery into small, even pieces. Slice the garlic thinly to prevent burning. Shred the cabbage finely so it wilts evenly in the pot. Cube the potatoes into uniform 1/2-inch pieces to help them cook at the same rate. Drain and rinse the beans thoroughly. Strip the basil leaves from their stems and measure the pesto ingredients before cooking begins.

Cooking Instructions

Heat olive oil in a large soup pot over medium heat. Add the onion, celery, and carrot with a pinch of salt, and sauté for about 10 minutes until soft and fragrant. Stir in the garlic, rosemary, thyme, and peppercorns, coating everything in the oil.

Add the shredded cabbage and cook another 5 to 10 minutes until wilted. Stir in the diced potatoes, Parmesan rind if using, and vegetable stock. Bring to a gentle simmer and cook about 10 minutes until the potatoes turn tender.

Add the beans and adjust seasoning with more sea salt if needed. Stir in the baby arugula or spinach and let it wilt.

Meanwhile, prepare the pesto by blending basil, olive oil, garlic, nuts, and half the lemon juice until smooth. Adjust with sea salt and additional lemon juice to taste.

Ladle the Green Minestrone di Verdure into bowls and top each serving with a generous spoonful of pesto.

Tips for Perfect Results

Common Mistakes to Avoid

Do not rush the soffritto stage. If you undercook the onion, carrot, and celery, the soup will lack depth. Avoid overcooking the potatoes, as they can turn mushy and cloud the broth. Also, do not boil the soup aggressively, since gentle simmering preserves flavor and texture.

Pro Tips for Better Flavor

Use high-quality extra virgin olive oil for both cooking and pesto. Toast the nuts lightly to intensify aroma. Additionally, add pesto only at serving time rather than cooking it in the pot. This keeps the basil bright and vibrant.

Serving and Storage

How to Serve

Serve this traditional green minestrone hot with crusty Italian bread. Add extra grated Parmesan on top if desired. For a heartier meal, pair it with a simple green salad dressed with lemon and olive oil.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of vegetable stock if the soup thickens. Freeze without pesto for up to 2 months and add fresh pesto after reheating.

Conclusion

Green Minestrone di Verdure proves that simple vegetables can create a deeply satisfying meal. With tender potatoes, creamy beans, aromatic herbs, and fresh pesto, this Italian vegetarian soup delivers warmth and comfort without tomatoes. Try this recipe for a nourishing bowl that celebrates authentic Italian flavors.

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Frequently Asked Questions

Can I make Green Minestrone di Verdure vegan?

Yes. Omit the Parmesan rind from the broth and replace or skip the grated cheese in the pesto. The soup will still deliver bold flavor from herbs and olive oil.

What makes this a tomato free minestrone?

This version uses cabbage, potatoes, beans, and pesto instead of tomatoes, creating a lighter broth that highlights green vegetables and herbs.

Can I substitute other greens?

Yes. You can use kale, Swiss chard, or spinach instead of arugula. Add sturdier greens earlier in cooking to soften properly.