Italian Green Minestrone di Verdure: A Hearty and Wholesome Vegetable Soup

The traditional Italian vegetable soup, minestrone di Verdure, is a filling and healthy meal that epitomises Italian home cuisine. For those looking for a filling, healthful supper, this recipe, which is loaded with colourful green veggies and enhanced with substantial beans and pasta, is ideal. This Italian Green Minestrone is a flexible recipe that provides both flavour and sustenance, perfect for a light but satisfying lunch or a warm and comforting supper on a cold evening. Let’s get started on this delectable and simple dish that will quickly become a kitchen mainstay.

Ingredients:

For the Soup:

1. 2 tablespoons olive oil
2. 1 large onion, chopped
3. 2 cloves garlic, minced
4. 2 ribs celery, chopped
5. 2 carrots, chopped
6. 1 large zucchini, chopped
7. 2 cups of green beans, trimmed and chopped into 1-inch segments
8. 1 small head of savoy cabbage, finely shredded
9. 4 cups vegetable broth or chicken broth
10. 2 cups water
11. 1 can (14.5 oz) diced tomatoes (optional, for a more traditional minestrone)
12. 1 cup fresh or frozen peas
13. 1 can (15 oz) cannellini beans, drained and rinsed
14. 1 cup small pasta (e.g., ditalini or orzo)
15. 2 tablespoons pesto sauce (optional, for added flavor)
16. Salt and pepper, to taste
17. Grated Parmesan cheese and fresh basil for garnish

Guidelines:

1. Cook the Fragrances: Begin by heating the olive oil in a big saucepan over medium heat. Add the diced onion, garlic, celery, and carrots. Cook for roughly 5-7 minutes until the veggies become soft and the onions become transparent.
2. Include the Veggies: Stir in the chopped zucchini, green beans, and shredded savoy cabbage. Continue cooking for another 5 minutes, allowing the veggies to soften more.
3. Simmer the Soup: Pour in the vegetable or chicken broth along with the water. If you’re using chopped tomatoes, add those to the saucepan as well. Bring the mixture to a boil, then decrease the heat to low and allow the soup simmer for 15-20 minutes, or until all the veggies are soft.
4. Add the Beans and Pasta: Stir in the peas, cannellini beans, and tiny pasta. Continue to boil the soup for another 10 minutes, or until the pasta is al dente and the peas are soft. If the soup thickens too much, just mix in extra water or broth until you attain the correct consistency.
5. Enhance the Flavor (Optional): For an extra explosion of flavor, whisk in the pesto sauce.
6. Serve the Soup: Ladle the hot minestrone into dishes. Top each plate with a liberal dusting of grated Parmesan cheese and a few fresh basil leaves for decoration.

In summary:
This Italian Green Minestrone di Verdure is more than simply a soup; it’s a celebration of fresh, healthful ingredients that come together to produce a meal that’s both soothing and nourishing. This minestrone, with its robust beans, pasta, and soft veggies all cooked in a delicious broth, is the ideal dish for any occasion. This soup will fill you up and warm your spirit whether you eat it on its own or with a piece of crusty bread. Include it in your normal meal and savour the flavour of Italy with every bite!