Minestrone Verde

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recipe by Octopus Publishing https://octopusbooks.co.uk/

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

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


  • Garlic clove icon
    Garlic clove
  • Leek icon
    2 (180g)
  • Tomato icon
    3 (420g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (12g)
  • Fresh chives icon
    Fresh chives
    1 tbsp (3g)
  • Vegetable stock icon
    Vegetable stock
    1 liter (1000ml)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Green beans icon
    Green beans
    125g (about 1 cup)
  • Fresh broad beans icon
    Fresh broad beans
    150g (about ½ cup)
  • Peas icon
    125g (about 1 cup)
  • Orzo icon
    75g (about ¾ cup)
  • Canned cannellini beans icon
    Canned cannellini beans
    50g (about 3½ tbsp)
  • Spinach icon
    175g (about 5½ cups)
  • Pesto icon
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed


  • 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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