Green Vegetable Minestrone

Green Vegetable Minestrone

  • Author: Flavia Scalzitti


  • 1 large carrot, peeled and cut into small dice
  • 1 large celery stalk, peeled and cut into small dice
  • 1 small onion, peeled and cut into small dice
  • ⅓ cup (79 mL) extra virgin olive oil
  • ½ head Savoy cabbage, thinly sliced
  • 2 small zucchini, cut into ½-inch (1 cm) pieces
  • 1 cup (133 grams) frozen peas
  • 2 cups (195 grams) frozen cut green beans
  • ½ pound (227 grams) frozen cut spinach
  • 4 cups (946 mL) chicken stock or vegetable broth plus 1 cup (250 mL) water
  • 1  16 ounces (454 grams) can cannellini beans, drained and rinsed
  • 1 Parmigiano-Reggiano rind (optional)
  • 1 teaspoon salt, divided (plus more to taste if necessary)


  1. Place a large soup pot or Dutch oven over medium heat and add in the olive oil.
  2. Add in the diced carrot, celery, and onion, and sprinkle with ½ teaspoon of salt. Cook the vegetables for 2-3 minutes, stirring frequently until they have softened slightly.
  3. Add the sliced Savoy cabbage and diced zucchini to the pot and toss to coat them in the olive oil. Cook for 2-3 minutes, stirring frequently until the cabbage and zucchini have softened slightly.
  4. Add the frozen peas, cut green beans, and spinach to the pot and stir to incorporate them into the vegetable mixture. Cook, stirring frequently, until the vegetables are mostly defrosted.
  5. Pour in the chicken stock (or vegetable broth) and the water and stir to combine.
  6. Add in the Parmigiano-Reggiano rind (if using) and the remaining ½ teaspoon of salt and stir to combine.
  7. Cover the pot and lower the heat to medium-low so that the soup simmers gently. Stir the soup occasionally for the next hour, adjusting the heat as necessary to keep the soup at a steady, gentle simmer.
  8. After the soup has cooked for 1 hour, add in the cannellini beans and cook the soup partially covered for an additional 30 minutes, stirring occasionally.
  9. Once the soup is finished cooking, remove the Parmigiano rind, taste the soup for salt and adjust if necessary. Serve hot.


  • Storage: Allow the minestrone to cool to room temperature and store in a tightly sealed container in the refrigerator for up to 2 days, or freeze for up to 3 months in a tightly sealed, freezer-safe container.
  • Make it Vegan: Omit the Parmigiano-Reggiano rind. Use vegetable broth.