This minestrone soup is PACKED with healthy green veggies, fresh herbs, and topped with a drizzle of olive oil, Parmesan, and pepper. It comes together in 30 minutes and is freezable.
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Green Machine Minestrone Soup

This minestrone soup is PACKED with healthy green veggies, fresh herbs, and topped with a drizzle of olive oil, Parmesan, and pepper. It comes together in 30 minutes and is freezable.
Prep Time5 mins
Cook Time25 mins
Servings: 6 -8
Author: Elizabeth Lindemann

Ingredients

  • 2 tablespoons olive oil or bacon grease, butter, or other fat
  • 1 onion diced
  • 2 stalks celery plus their leaves if available, thinly sliced
  • 2 cloves garlic minced
  • 1 zucchini quartered and sliced
  • 2 cups chopped cabbage about one quarter of a head of cabbage
  • 2 cups chopped broccoli about one small crown
  • 2 cups green beans cut into roughly one-inch pieces (frozen or fresh)
  • salt and pepper to taste
  • 8 cups chicken or vegetable broth
  • 1 small can cannellini beans white kidney, rinsed and drained
  • 1 cup dry small pasta such as cavatelli or ditalini
  • 2 cups chopped spinach fresh or frozen
  • 2 tablespoons fresh basil thinly sliced
  • 1 tablespoon fresh thyme leaves
  • extra olive oil Parmesan cheese, and fresh ground black pepper for serving.

Instructions

  • In a large pot, heat the oil and saute the onions and celery over medium high heat until softened and starting to brown (about 3 minutes).
  • Add the garlic; stir until fragrant (about 1 minute).
  • Add zucchini, cabbage, broccoli, and green beans. Season with salt and pepper, and stir to coat.
  • Add the chicken broth and bring to a boil.
  • Add the beans and pasta and turn heat to low. Simmer until pasta is cooked; about 10 minutes.
  • Turn heat off. Stir in spinach, basil, and thyme until wilted and soft.
  • Serve with a drizzle of good quality extra virgin olive oil, Parmesan cheese, and freshly ground black pepper.

Notes

For a vegetarian version, be sure to use vegetable broth instead of chicken.
For a vegan version, use vegetable broth and omit the cheese on top.
For a gluten free version, use gluten free pasta.
For a grain free version, use grain free pasta such as chickpea flour pasta.
Freeze the leftovers in an airtight container, or make a double batch and freeze one for later.