Minestrone Verde

minestroneverde

This tasty soup is made only with green vegetables which gives it a wonderfully fresh flavor. This soup seems to be perfect as a spring or summer starter when one has a multitude of fresh vegetables to choose from. The vegetables I used for the soup in the photos include zucchini, green beans, spinach, fava beans and sugar snap peas. You can stir a little pesto flavored olive oil into the soup for added flavor.

Buon Appetito!
Deborah Mele 2011

Minestrone Verde

Yield: Serves 4 - 6
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Use your favorite combination of green spring or simmer vegetables for this tasty soup.

Ingredients

  • 1/4 Cup Olive Oil
  • 1 Cup Chopped Onions
  • 1 Cup Chopped Celery
  • 1 Teaspoon Chopped Rosemary
  • 2 oz. Prosciutto or pancetta, Cut Into Small Dice
  • 3 Pounds of Green Vegetables of Choice- Green Beans, Peas, Spinach, Zucchini, Asparagus etc. Washed Dried And Cut Into Small Pieces 
  • 3 Tablespoons Chopped Fresh Parsley
  • 2 Quarts Vegetable Broth or Water
  • Salt & Pepper

To Serve:

  • Grilled Garlic Bread
  • Grated Parmesan Cheese

Instructions

  1. Heat the oil over medium heat and add the onions and celery, and cook until translucent.
  2. Add the prosciutto or pancetta and cook until the mixture begins to take on color.
  3. Add the rest of the vegetables and herbs, and cook for a few minutes, stirring frequently.
  4. Add the broth or water and bring to a boil, then reduce heat and simmer until the soup has thickened and the vegetables are tender, about 40 minutes.
  5. Serve soup ladled on top of a slice of garlic bread into each soup bowl.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 376 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 11mg Sodium: 1379mg Carbohydrates: 48g Fiber: 14g Sugar: 14g Protein: 15g