Summer time is here…. and suns out guns out (and masks)! This summer minestrone soup recipe is basically a green smoothie in a bowl and so easy to make. It is my ultimate detox, mid-week meal to make me feel good year around. Minestrone soup is a hearty vegetable soup that typically contains small pasta, beans, and leftover vegetables. The broth in minestrone soup is typically tomato based, but this recipe is ALL greens and so vibrant. This is a one pot meal that is great for leftovers and freezes really well.
Minestrone soup typically uses leftover vegetables from your refrigerator so feel free to use whatever you have on hand. Other vegetables that would be absolutely delicious in this soup are butternut squash, mushrooms, or peas. You can also use any beans or small pasta you have in your pantry. We know you hoarded way too much food since the quarantine started, so use through your ingredients on hand and make it your own.
How to make Verde Minestrone Soup
1. In a large pot over medium heat, sauté the onions and celery for 5 minutes. This will add so much depth to the green broth. Add the garlic and red chili flakes and sauté for an additional minute. Add the dried oregano and season the vegetables with salt and pepper.
2. Add half the broth to the sautéed onions and carrots and bring to a simmer. Add the spinach and herbs and simmer until the greens are wilted (approximately 2 minutes). Transfer to a blender or food processor and blend until smooth. If you have an immersion blender, you can blend directly in the pot. Immersion blenders are definitely worth the investment because you can blend soups and sauces directly in the pot. I am supportive of any kitchen gadget that minimizes dishes.
3. Add the remaining broth to the pot and bring to a simmer.
4. Add the white beans, zucchini, green beans, carrots and pasta. Simmer until the pasta is tender or according to the package (about 10-12 minutes).
How to make Minestrone Soup in an Instant Pot
If you have an Instant Pot, your soup will be ready in only 10 minutes! You can saute the onions and celery directly in the pot. After you add the white beans, zucchini, green beans, carrots, and pasta set the pot to MANUAL PRESSURE COOK and set for 2 minutes. When the Instant Pot beeps, do a quick release and turn the valve with a pot holder to release the pressure.
How to make Minestrone Soup in advance
If you are having company over or getting ahead of dinner time, this recipe is so easy to do most of the work in advance. Proceed with all the steps prior to adding the beans, zucchini, green beans, carrots, and pasta. Store directly in the pot or a Tupperware container in the refrigerator until you are ready to eat. When you are ready to eat, bring the soup back to a simmer and add the white beans, zucchini, green beans, carrots and pasta. Cook until the pasta is tender (approximately 10 minutes).
Can you freeze Minestrone Soup?
You can absolutely freeze minestrone soup does store really well! Divide into plastic Tupperware containers and freeze for up to 4 months. When you are ready to eat, defrost in the refrigerator for 24 hours. Microwave or simmer in a pot on the stove.
Vegan Verde Minestrone Soup
- 2 tbsp olive oil
- 1 cup celery, chopped (1/4" cubes)
- 1 cup yellow onion, chopped (1/4" cubes)
- 1 tsp dried oregano
- 2 garlic cloves, minced
- pinch of red pepper flakes (optional)
- 6 cups vegetable or chicken broth
- 4 cups packed spinach
- 1/3 cup Italian parsley, coarsely chopped
- 2/3 cup basil leaves
- 1.5 cups carrots, peeled and finely chopped (1/4" cubes)
- 6 oz. green beans, trimmed and cut into 1 inch slanted pieces (about 25 green beans)
- .5 lb. zucchini, cut into half moon pieces
- 1 15.5 oz. can white beans, rinsed and drained
- 1 cup small shell pasta (or other small pasta)
- Heat olive oil in a large pot over medium heat. Once the oil is heated, add the onions and celery and saute for 5 minutes.
- Add the minced garlic and simmer for 1 minutes. Add the dried oregano, pinch of red chili flakes, and season with salt and pepper.
- Add half the broth (3 cups) and bring to a simmer. Add the spinach, basil, and Italian parsley and simmer for an additional 2 minutes or until the greens have wilted.
- Transfer broth mixture to a blender or food processor and blend until smooth and transfer back to the pot. If you have an immersion blender you can blend directly in the pot. Add remaining 3 cups of broth and bring to a simmer.
- Add white beans, zucchini, green beans, carrots, and pasta. Simmer until pasta is tender (about 10-12 minutes). Serve warm.