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.
Oh, you thought we were done with all the green now that fall is totally offish. (ial).
I mean, I pretty much see it as my life’s mission to shove ALL THE CHLOROPHYLL down ALL THE THROATS every day until forever.
To infinity and beyond.
And especially while it is still 80 DEGREES where I live.
If that’s not a green food-appropriate temperature, then I don’t know what is.
I’m not sure that it’s a soup appropriate temperature, but it is fall by definition.
(You may be thinking – is this whole post one big oxymoron? Yes, yes it is.)
Basically what I’m trying to say is – life is confusing. Soup is not.
So let’s eat.
I’m willing to bet that even if you, personally, are not still growing zucchini at a rapidly alarming rate, you have a neighbor from whose garden you could pluck a summer squash or two without them noticing.
Not that I advocate breaking and entering
(but just do it).
Though very simple, this minestrone is full of great flavor that gets infused from all of the fresh green veggies that stew in it, some extra large handfuls of pecorino, and a healthy dollop of pesto.
No slurping judgment unless you end up with kale in your teeth. Then all bets are off.
- 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
- 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.
- 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.
- Pour the broth into the pot and bring to a boil.
- 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.
- Divide among serving bowls topped with dollops of the pesto.
For more vibrant, green soups, check out these:
From Around the Web:
Coconut Broccoli Soup from 101 Cookbooks
Fresh Spinach Soup with Minted Pea and Cilantro from Blogging Over Thyme
Redeeming Green Soup with Lemon and Cayenne from Cookie + Kate
Sesame Ginger Broccoli Soup from The Bitten Word
Creamy Vegan Broccoli Potato Soup from Edible Perspective