Green Minestrone Soup
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A vibrant green minestrone featuring diced zucchini, leek, and aromatic garlic sautéed until soft. Simmered in low-sodium vegetable broth with creamy cannellini beans and a rind of parmesan cheese for depth. Fresh spinach and miniature pasta shells finish the soup, stirred in near the end until pasta just tender. Pesto swirled through adds herbaceous brightness. Garnish with shaved parmesan and basil leaves. Adapted with kale replacing spinach and chickpeas instead of white beans for texture. Quick to make with layered flavors, relying on visual and aroma cues to guide doneness.
Prep:
25 min
Cook:
35 min
Total:
60 min
Servings:
4 servings
#Italian
#vegetarian
#soups
#one-pot
#quick meals
Green minestrone. Not your usual red tomato-heavy version. Bright, earthy, with zucchini and leek taking center stage. Garlic smells like it’s begging to be part of dinner, sizzling in olive oil to wake things up. Simmering in vegetable broth instead of chicken—keeps it lighter, fresher, perfect for anytime. Beans? Chickpeas swapped in for a bit more bite—white beans feel too soft sometimes. Kale replaces spinach here to stand up to the pasta’s chew. Parmesan rind in the pot adds that elusive umami, lurking beneath each slurp. Finished with pesto, because life’s better a little messy and oily. Fresh basil on top feels like the green light for summer. Timing’s tricky—pasta overdone ruins the rhythm. Watch the cooking, not the clock.
Ingredients
- 2 medium zucchinis, diced
- 1 small leek white part only, thinly sliced
- 1 garlic clove, minced
- 30 ml olive oil (2 tablespoons)
- 1.25 liters low-sodium vegetable broth
- 1 can 400 ml (14 oz) chickpeas, rinsed and drained
- 1 rind Parmesan cheese piece (optional but recommended)
- 150 g (about 5 cups) chopped kale instead of spinach
- 85 g (3 oz) small pasta shells or other small shaped short pasta
- 30 ml (2 tablespoons) store-bought or homemade basil pesto
- Freshly grated Parmesan, for serving
- Fresh basil leaves, optional garnish
About the ingredients
Zucchini and leek are the soup’s backbone; choose firm zucchinis, not wrinkled or mushy. Leek can be sandy—rinse thoroughly. Garlic should look plump and firm. Olive oil quality shows through in flavor—don’t skimp here. Vegetable broth sometimes lacks salt, taste as simmering goes; be ready to adjust seasoning. Chickpeas swap gives earthy nuttiness but can break down if overcooked; rinse well to keep flavors clean. Kale stands up better than spinach in hot soup; chop fine for even wilting. Small pasta shells hold broth, but any bite-sized short pasta works. Pesto can be homemade, store-bought fine in pinch—add at end to keep herbal brightness alive. Parmesan rind optional but worth snagging from cheese wedge scraps for rich depth. Fresh basil optional garnish but brightens appearance and taste instantly.
Method
- Heat olive oil in large saucepan over medium-high heat. Toss in diced zucchinis, sliced leek, and minced garlic. Sprinkle with a pinch of salt and pepper. Stir often, cook until veggies soften and start releasing aroma, 7 to 9 minutes—should smell sweet and look glossy but not browned.
- Pour in vegetable broth carefully. Add rinsed chickpeas and parmesan rind if using. Turn up heat and bring to a lively boil, watch for bubbles rising steadily. Once boiling, lower heat to medium-low and cover partially. Let simmer 6 to 8 minutes. Soup should smell fragrant, veggies tender but not mushy.
- Remove lid, taste broth; adjust salt and pepper now. Add chopped kale and pasta shells. Stir to combine, continue cooking uncovered, stirring frequently, until pasta is al dente and kale has wilted but still vibrates bright green, about 5 to 10 minutes. Watch pasta closely, test a piece every few minutes to avoid overcooking.
- Turn off heat. Quickly fold in pesto. Mix well—pesto oils will coat the soup, adding fresh herbal punch. Remove parmesan rind and discard.
- Ladle into bowls. Sprinkle freshly grated parmesan over each serving, scatter basil leaves if you have some on hand. Serve immediately for best texture; leftover pasta tends to soak up broth.
- If kale feels tough, blanch first separately and add later. If veggie scraps available, simmer them in broth for extra flavor. Swap white beans for chickpeas for nuttier texture and slight earthiness. Don’t rush the sauté step—softening those veggies is key.
Cooking tips
Start by heating olive oil medium-high but not screaming hot; sauté until vegetables soften—listen for gentle sizzling, veggies become translucent, no browning. Salt early to draw out moisture, speeding softening. Pour broth slowly, watch steam rise as it hits pan. Boil vibrant, bubbles popping actively, then turn down to low simmer to avoid breaking legumes. Keep partially covered to trap heat but watch for boil-over signs. Adding kale and pasta together means timing matters—pasta should cook just past firm, kale bright green but limp. Stir often now to prevent pasta sticking, soup clumping. Remove parmesan rind early to avoid bitterness. Turn off heat before stirring in pesto—too much heat kills fresh flavor. Serving quick is key; pasta absorbs broth fast if soup sits. Leftovers? Add extra broth to revive texture. If soup tastes flat, acid like a squeeze of lemon brightens deep flavors—don’t be shy. This is more about intuition than rigid timing. Trust sight, smell, texture.
Chef's notes
- 💡 Start softening zucchini and leek gently in olive oil medium-high but no rush; veggies must sweat not brown. Salt early draws moisture fast, speeds softening and triggers aroma. Listen for gentle sizzling, veggies become translucent signal next step.
- 💡 When pouring broth, do it slow to control temp shock; steam rise shows heat exchange. Boil lively then dial down low simmer—vigorous bubbles break chickpeas. Keep lid partially on to trap heat but watch boil-over, adjust fast or broth spills.
- 💡 Timing pasta and kale added together tricky. Pasta needs al dente chew, kale bright green but wilted. Stir often now, prevent pasta sticking or uneven wilting. Taste pasta frequently. Chop kale fine to speed softening yet keep vibrant color.
- 💡 Fold pesto in off heat only; too hot kills fresh basil oils, dulling punch. Pesto oils coat soup surface, add herbaceous brightness. Remove parmesan rind before stirring pesto—bitterness lingers if left too long brewing.
- 💡 Use chickpeas for nuttier texture; white beans too soft, mushy in this broth. If kale tough, blanch quickly separately, add later just before serving. Vegetable scraps simmer added flavor, but strain well to keep broth clear, avoid muddy taste.
Common questions
Can spinach replace kale here?
Yes, weaker green, wilts faster so add later or less. Spinach cooks soft, loses bright color quick. Kale holds shape, better if you want chew and visual pop.
What to do if pasta overcooks?
Rescue with extra broth, loose soup texture. Serve immediately. Or cook pasta separately, add last to control doneness. Pasta absorbs broth fast if sitting, swells even more.
How to make broth taste less flat?
Taste as it simmers. Add salt slow. Acidic like squeeze lemon or vinegar brightens. Umami from parmesan rind helps. Herbs at end, pesto or basil also lift flavor complexity.
Best storage method?
Cool before fridge. Store pasta separate if possible to avoid sogginess. Leftovers reheat gently, add broth to refresh texture. Soup thickens over time; add water broth to loosen. Basil best fresh, add just before serving.
