Minestrone Verde
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
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 PiecesÂ
- 3 Tablespoons Chopped Fresh Parsley
- 2 Quarts Vegetable Broth or Water
- Salt & Pepper
To Serve:
- Grilled Garlic Bread
- Grated Parmesan Cheese
Instructions
- Heat the oil over medium heat and add the onions and celery, and cook until translucent.
- Add the prosciutto or pancetta and cook until the mixture begins to take on color.
- Add the rest of the vegetables and herbs, and cook for a few minutes, stirring frequently.
- 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.
- Serve soup ladled on top of a slice of garlic bread into each soup bowl.
Nutrition Information:
Yield: 6 Serving Size: 2 cupsAmount Per Serving: Calories: 376Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 11mgSodium: 1379mgCarbohydrates: 48gFiber: 14gSugar: 14gProtein: 15g
