Best 2 Minestrone Verde Recipes

Minestrone Verde is a traditional Italian soup that combines the flavors of fresh vegetables, beans, and pasta in a flavorful broth. It stands out with its vibrant green color, typically achieved by incorporating ingredients like spinach, kale, or zucchini. This versatile soup offers various recipes to suit different preferences and dietary needs.

From the classic Minestrone Verde Genovese, which features a rich pesto sauce and tender green beans, to the hearty Minestrone Verde with Sausage and Escarole, each recipe brings unique flavors to the table. Vegetarian enthusiasts can delight in the Minestrone Verde Primavera, packed with colorful spring vegetables, or try the Minestrone Verde with Farro, which adds a nutty texture and extra fiber. For those seeking a creamy twist, the Minestrone Verde with Zucchini and Basil offers a smooth and flavorful experience.

Whether you prefer a quick and easy weeknight meal or an impressive dish to serve at a dinner party, these Minestrone Verde recipes provide a range of options to satisfy your cravings. So, let's dive into the culinary journey and explore the vibrant world of Minestrone Verde!

Here are our top 2 tried and tested recipes!

VEGETABLE MINESTRONE

Vegetable Minestrone image

My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.-Alice Peacock, Grandview, Missouri

Provided by Taste of Home

Categories Lunch

Time 6h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian-style stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

Steps:

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1027mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.

MINESTRONE VERDE

Minestrone Verde image

I can't say enough about this minestrone: it is light enough for summer fair, in fact great on the patio. It is most quick, very attractive, containing lots of flavors. It has no cholesterol, is low in fat, and delivers lots of fiber, vitamins, and mineral. With a foccacia and a dry white, this caps a busy day with civilized luxury. I picked the receipt from the BEAN EDUCATION & AWARENESS NETWORK

Provided by Vic17460

Categories Beans

Time 23m

Yield 1 1/2 cups each serving, 8 serving(s)

Number Of Ingredients 14

Ingredients

6 cups reduced-sodium vegetable broth
1 large onion, sliced thin
1/2 cup pasta shells (I use small elbow roni)
1 (15 ounce) can kidney beans or 1 1/2 cups cooked dry-packaged kidney beans, rinsed,and drained
1 (15 ounce) can great northern beans or 1 1/2 cups cooked dry packaged great northern beans, rinsed,and drained
1 sliced zucchini
1 1/2 cups small broccoli florets
1 1/2 cups cut asparagus, cut into 1-inch pieces (optional)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
2 cloves garlic, minced
pepper
shredded parmesan cheese (on the table)

Steps:

Heat vegetable broth and onion to boiling in large saucepan.
Add pasta; reduce heat and simmer covered, 5 minutes.
Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes.
Stir in herbs and garlic; if you use salt to season, this is the time, also pepper.
Serve in bowls with a small plate of shredded Parmesan.

Tips:

Use fresh, seasonal vegetables. This will give your minestrone verde the best flavor.
Don't be afraid to experiment. There are many different ways to make minestrone verde, so feel free to add your favorite vegetables or herbs.
Make a big batch. Minestrone verde is a great soup to make ahead of time, so you can have leftovers for lunch or dinner.
Serve with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Minestrone verde is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with fresh vegetables and herbs, and it is a great way to use up any leftovers you have in your fridge. So next time you're looking for a delicious and satisfying soup, give minestrone verde a try!

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