Minestrone Verde

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recipe by Octopus Publishing https://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 Oct 8, 2019

Ingredients

  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Leek icon
    Leek
    2 (about 180 g)
  • Tomato icon
    Tomato
    3 (about 420 g)
  • Fresh parsley icon
    Fresh parsley
    1 ½ tbsp (about 5.85 g)
  • Fresh chives icon
    Fresh chives
    1 ½ tsp (about 1.5 g)
  • Vegetable stock icon
    Vegetable stock
    1 L (about 1 kg)
  • Olive oil icon
    Olive oil
    3 tbsp (about 40.95 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Green beans icon
    Green beans
    125 g (about 1 cups)
  • Fresh broad beans icon
    Fresh broad beans
    150 g (about 37 ½)
  • Peas icon
    Peas
    125 g (about 1 cups)
  • Orzo icon
    Orzo
    75 g (about ¾ cup)
  • Canned cannellini beans icon
    Canned cannellini beans
    50 g (about 50)
  • Spinach icon
    Spinach
    175 g (about 5 ½ cups)
  • Pesto icon
    Pesto
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Stove
  • kCook icon Large saucepan

Step preview

  1. Add olive oil to a clean large saucepan
  2. Heat - low heat
  3. Add garlic clove and leek to the large saucepan
  4. Cook until softened while stirring occasionally - 10 min
  5. Add tomato, fresh parsley and fresh chives to the large saucepan
  6. Season with salt & pepper to taste
  7. Cook until thickened - 15 min, low heat
  8. Add green beans, fresh broad beans and peas to the large saucepan
  9. Cook - approx 2 min
  10. Add vegetable stock to the large saucepan
  11. Boil - 10 min, high heat
  12. Add orzo, canned cannellini beans and spinach to the large saucepan
  13. Season with salt & pepper to taste
  14. Cook - 10 min
  15. Add fresh chives and fresh parsley to the large saucepan
  16. Serve
  17. Garnish with pesto
  18. Sprinkle with parmesan cheese
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