Minestrone Verde
 
 
Minestrone is a hearty Italian vegetable soup that can be stuffed with just about any veggies your heart desires! It goes green in this minestrone verde, which is filled with the bright flavors of leeks, zucchini, peas, kale, and basil pesto.
Yield: 6 servings
Ingredients
  • 3 tbsp olive oil
  • 2 leeks, clean and thinly sliced (white and light green parts only)
  • salt and black pepper, to taste
  • 2 medium zucchini, trimmed, quartered lengthwise, and cut horizontally into wedges
  • 6-7 cups vegetable broth, divided
  • 1 lb small pasta
  • 2 cups frozen peas
  • 5 oz baby kale or spinach
  • ½ cup pecorino romano
  • ½ cup basil pesto
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the leeks and salt to the pan and saute, stirring frequently, until tender and translucent, about 5 minutes.
  2. Stir the zucchini into the pot and season again with salt and black pepper. Saute until soft but not yet falling apart, stirring frequently, about 10 minutes.
  3. Pour the broth into the pot and bring to a boil.
  4. Stir in the pasta and return to a boil. Lower heat to a simmer and let cook for 1-2 minutes. Stir in the peas and kale. Continue to simmer until pasta is al dente. Remove from the heat and stir in the pecorino romano. Season to taste with salt and black pepper.
  5. Divide among serving bowls topped with dollops of the pesto.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/09/minestrone-verde.html