Minestrone Verde

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    342

This herby minestrone soup is hearty enough to serve for dinner with crusty bread, or try it as a filling lunch topped with plenty of parmesan.

recipe updated Feb 19, 2019

Ingredients

  • Olive oil icon
    Olive oil
    44ml
  • Garlic clove icon
    Garlic clove
    12g
  • Leek icon
    Leek
    180g
  • Tomato icon
    Tomato
    420g
  • Fresh parsley icon
    Fresh parsley
    12g
  • Fresh chives icon
    Fresh chives
    3g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Green beans icon
    Green beans
    125g
  • Fresh broad beans icon
    Fresh broad beans
    150g
  • Peas icon
    Peas
    125g
  • Vegetable stock icon
    Vegetable stock
    1000ml
  • Orzo icon
    Orzo
    75g
  • Canned cannellini bean icon
    Canned cannellini bean
    50g
  • Spinach icon
    Spinach
    175g
  • Pesto icon
    Pesto
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Stove
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside garlic clove: crushed
  2. Prep and set aside leek: sliced
  3. Prep and set aside tomato: chopped
  4. Prep and set aside fresh parsley: chopped
  5. Prep and set aside fresh chives: finely chopped
  6. Prep and set aside vegetable stock: boiling
  7. Prep and set aside fresh chives: finely chopped
  8. Prep and set aside fresh parsley: chopped
  9. Get a clean large saucepan
  10. Add olive oil
  11. Heat on low heat
  12. Add prepared garlic clove
  13. Add prepared leek
  14. Cook for 10min until softened while stirring occasionally
  15. Add prepared tomato
  16. Add prepared fresh parsley
  17. Add prepared fresh chives
  18. Season with salt & pepper to taste
  19. Cook for 15min on low heat until thickened
  20. Add green beans
  21. Add fresh broad beans
  22. Add peas
  23. Cook for approx 2min
  24. Add prepared vegetable stock
  25. Boil for 10min on high heat
  26. Add orzo
  27. Add canned cannellini bean
  28. Add spinach
  29. Season with salt & pepper to taste
  30. Cook for 10min
  31. Add prepared fresh chives
  32. Add prepared fresh parsley
  33. Serve
  34. Garnish with pesto
  35. Sprinkle with parmesan cheese
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