Description
Minestrone Verde is a light, fresh, vibrant brothy soup with lots of green vegetables and tender white beans or chicken. It’s filled with the bright flavors of leeks, peas, kale, and snap peas.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium leeks, white and pale-green parts only, finely chopped
- 2 celery stalks, finely chopped
- 1 bay leaf
- 4–6 sprigs fresh thyme
- 4 cups vegetable or chicken broth or water
- 6 ounces sugar snap peas or snow peas, trimmed, sliced in half crosswise
- ½ bunch small Tuscan kale, ribs and stems removed, leaves torn
- 1 cup frozen peas, thawed or shelled fresh peas
- 1 cup canned cannellini (white kidney) beans, rinsed and drained or cooked chicken*
- Celtic sea salt, freshly ground pepper
- Thinly shaved Parmesan or vegan parmesan (for serving)
Instructions
- To make the soffritto: Heat oil in a soup pot over medium-low. Add onions, leeks, and celery, stirring often, until soft but not browned, 6–8 minutes. Season with salt.
- Add thyme, bay leaf, stirring often, until fragrant, about 2 minutes.
- Add stock and bring to a boil. Reduce heat, simmer for 2 minutes to let the soffritto enhance the flavors of the broth.
- Add sugar snap peas; cook until crisp-tender, about 2-3 minutes.
- Add kale, peas and beans. Cook until kale is wilted and peas are tender, about 3 minutes.
- Taste and adjust seasoning with salt and black pepper.
- Serve topped with parmesan or vegan parmesan. (optional)
Notes
To keep this recipe paleo use cooked chicken instead of beans.
Nutrition information is an estimate with vegetable broth and beans. It does not include any parmesan.
Adapted from Bon Appetit
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Gluten-Free, Italian Inspried, Vegan or Paleo