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Italian vegetarian minestrone soup

Italian Vegetarian Minestrone Soup – A Cozy Flavorful Delight

This Italian vegetarian minestrone soup is a heartwarming blend of vibrant veggies and rich pesto, perfect for a nourishing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium onion Diced small for even cooking and sweetness
  • 3 cloves garlic Fresh cloves add depth of flavor and aroma
  • 2 medium carrots Diced for sweetness and vibrant color
  • 2 stalks celery Adds a crunchy texture and aromatic flavor
  • 2 cups green cabbage Shredded to provide volume and heartiness
For the Herbs
  • 1 sprig rosemary Enhances the soup's fragrant aroma
  • 8 sprigs thyme For herbaceous flavor that complements the vegetables
For the Soup
  • 3 tbsp olive oil For sautéing, enriching the taste
  • 1.5 quarts low-sodium vegetable stock Provide moisture and flavor
  • 2 cups golden potatoes Diced into ½ inch cubes to add creaminess
  • 1.5 tsp sea salt To enhance all the flavors; adjust to taste
  • 15 oz borlotti or cannellini beans Drained and rinsed for protein and creaminess
For the Greens & Finish
  • 1 cup baby arugula or spinach Adds fresh green vibrance
  • 1 tsp black peppercorns For spice and subtle heat
For the Pesto
  • 1 bunch fresh basil Leaves only, for that quintessential flavor
  • 0.25 cup toasted pine nuts, walnuts, or hazelnuts Adds richness to the pesto
  • 1/3 cup extra virgin olive oil Gives a rich, flavorful base for the pesto
  • 1 tbsp lemon juice Juice from one lemon for brightness
  • 0.25 cup Parmesan cheese Grated for creamy tang (omit for vegan)
  • 1 piece Parmesan rind Optional, but infuses the broth with umami during cooking

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. Begin by heating a large soup pot over medium heat. Add three tablespoons of olive oil and let it warm until shimmering.
  2. Add the diced onion, celery, and carrot to the pot, gently sprinkling in a pinch of sea salt. Sauté for about 10 minutes until softened.
  3. Stir in the sliced garlic, rosemary, thyme, and black peppercorns. Cook for an additional 2-3 minutes until fragrant.
  4. Incorporate the shredded green cabbage and continue cooking for another 5-10 minutes, stirring frequently until wilted.
  5. Mix in the diced golden potatoes, optional Parmesan rind, and vegetable stock. Bring to a gentle simmer and cover for 10 minutes.
  6. Once the potatoes are tender, stir in the rinsed beans. Taste and adjust seasoning with more sea salt if necessary.
  7. In a blender, combine the basil leaves, garlic, toasted nuts, extra virgin olive oil, and half the lemon juice. Blend until smooth.
  8. Ladle the soup into bowls and top each portion with a generous spoonful of the fresh basil pesto.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 70mgCalcium: 15mgIron: 20mg

Notes

Ensure even cooking by chopping all vegetables to the same size. Adjust consistency by blending some of the minestrone if desired.

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