There’s something magical about a big bowl of homemade minestrone, especially when it’s packed with vibrant greens, fresh herbs, and comforting broth. This herby green minestrone is like a hug in a bowl—hearty, healthy, and so full of flavor that it’ll warm you from the inside out. Trust me, you’ll be savoring every spoonful!
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The best part? It’s the kind of dish that can easily be made ahead of time, and it just keeps getting better as the flavors meld together. Whether you’re looking for a comforting lunch, a light dinner, or a healthy addition to your weekly meal prep, this soup is the answer. Plus, it’s so easy to make, you’ll wonder why you didn’t try it sooner.
Why You’ll Love Herby Green Minestrone
This recipe isn’t just about ingredients—it’s about creating something wholesome, warming, and delicious that everyone can enjoy. Here’s why this herby green minestrone is going to become your new go-to:
Versatile: Perfect for a cozy night at home, a lunch on the go, or as a starter for a bigger meal. This soup adapts to whatever your day looks like.
Budget-Friendly: The ingredients are simple and inexpensive, yet the dish feels so satisfying and special. It’s a perfect example of how budget-friendly doesn’t have to mean boring.
Quick and Easy: Don’t be fooled by the depth of flavor—this soup comes together in a snap! It’s designed for those of us who want a flavorful meal without spending hours in the kitchen.
Customizable: Make this soup your own by adding your favorite veggies or grains. Need a little extra protein? Toss in some cooked chicken, beans, or even quinoa for an extra boost.
Healthy: With fresh greens, beans, and loads of veggies, this soup is loaded with nutrients and perfect for anyone looking to eat lighter without sacrificing flavor.
Ingredients in Herby Green Minestrone
Here’s what you need to make this satisfying, vibrant minestrone:
Olive Oil: For sautéing the veggies and giving the soup that rich, fragrant base.
Garlic & Onion: The aromatic foundation of any great soup. These two ingredients bring so much depth to the dish.
Carrots & Celery: Classic minestrone veggies that add crunch and a little sweetness.
Zucchini & Spinach: Two of the star greens of this soup. Zucchini adds texture, while spinach adds that fresh, green goodness.
Cannellini Beans: These white beans bring heartiness and a creamy texture to the soup.
Vegetable Broth: The base of the soup. You can use chicken broth if you prefer, but vegetable broth keeps it nice and light.
Herbs: A mix of fresh basil, parsley, and thyme—these herbs bring a burst of flavor that really takes this soup to the next level.
Lemon Juice: For a little citrusy brightness at the end that lifts the entire dish.
Pasta: Small pasta like ditalini or elbows works best in this soup.
Salt & Pepper: To season and bring out the flavors of the vegetables and herbs.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to get your soup on? Let’s dive in:
Sauté the Aromatics: Heat a tablespoon of olive oil in a large pot over medium heat. Add the garlic and onion, and sauté for 3-4 minutes until softened and fragrant.
Add the Veggies: Toss in the carrots, celery, and zucchini, and cook for another 5-6 minutes until they start to soften.
Add the Broth & Beans: Pour in the vegetable broth and bring the mixture to a simmer. Add the cannellini beans, and let everything cook together for about 10 minutes so the flavors meld.
Cook the Pasta: Stir in your pasta and cook according to the package instructions, usually around 7-10 minutes. This is the time to get that soup to the perfect consistency.
Add the Greens: Once the pasta is cooked, stir in the spinach and fresh herbs—basil, parsley, and thyme. Let them wilt into the soup for a minute or two.
Finish with Lemon: Remove the pot from the heat and stir in a squeeze of fresh lemon juice to brighten up the soup. Taste, and adjust the seasoning with salt and pepper as needed.
Serve & Enjoy: Ladle the soup into bowls and serve warm. You can even top it with a little grated Parmesan or a drizzle of olive oil for extra richness if you like.
Nutrition Facts
Servings: 6
Calories per serving: 200
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Herby Green Minestrone
This herby green minestrone is satisfying enough on its own, but it pairs wonderfully with a few sides. Here are a few ideas to complement the soup:
Fresh Bread: Serve with a crusty baguette or sourdough for dipping. It’s perfect for soaking up the broth.
Side Salad: A light, refreshing salad with mixed greens, lemon vinaigrette, and some crunchy nuts would be a great contrast to the warmth of the soup.
Grilled Cheese: You can never go wrong with a classic grilled cheese sandwich as a side. It’s the ultimate comfort food pairing.
Parmesan: If you love a little extra cheese, sprinkle grated Parmesan over the soup before serving. The salty richness makes every bite even better.
Additional Tips
Make It Ahead: This soup keeps well in the fridge for up to 3 days, and the flavors only get better as it sits. It’s great for meal prep!
Add More Veggies: Feel free to add other veggies like green beans, kale, or peas to mix things up.
Spice It Up: Add a pinch of red pepper flakes for a little heat if you like your soup with a kick.
Dietary Adjustments: If you want a gluten-free version, simply use gluten-free pasta. You can also make this soup vegan by skipping the cheese and using a plant-based broth.
Storage Tips: Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave.
Double the Batch: This soup freezes really well! Make a big batch and store half in the freezer for a future meal.
FAQ Section
Q1: Can I use a different type of beans?
A1: Absolutely! You can substitute with kidney beans, chickpeas, or any bean you prefer.
Q2: Can I make this soup ahead of time?
A2: Yes! This soup keeps well in the fridge and actually tastes even better the next day. Just store it in an airtight container.
Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Q4: Can I freeze this soup?
A4: Yes! This soup freezes beautifully. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Q5: What pasta works best in this soup?
A5: Small pasta like ditalini, elbow macaroni, or orzo is perfect for minestrone, but feel free to use whatever you have on hand.
Q6: Can I use fresh herbs instead of dried?
A6: Yes! Fresh herbs will give the soup an even brighter flavor. Use about 3 times the amount of fresh herbs compared to dried.
Q7: How can I make this soup spicier?
A7: Add a pinch of red pepper flakes while sautéing the vegetables or stir in some hot sauce for an extra kick.
Q8: Can I make this soup vegan?
A8: Yes! Simply omit any cheese and use a plant-based broth to keep the soup vegan-friendly.
Q9: Can I add more greens?
A9: Definitely! Kale, chard, or even arugula would be a great addition for extra greens.
Q10: Can I add meat to this soup?
A10: Yes! You can add cooked chicken or sausage to make it heartier.
There you have it—this herby green minestrone is your new go-to for a cozy, nutritious meal. It’s easy, customizable, and bursting with fresh flavors. Enjoy a bowl today, and let the good vibes flow!
Print
Herby Green Minestrone
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Green Minestrone Soup is a fresh and flavorful twist on the classic Italian soup. Made with a vibrant green broth, tender white beans, shredded chicken, and ditalini pasta, this nourishing dish is packed with nutrients and comforting flavors. Perfect for a cozy, healthy meal!
Ingredients
For the Green Broth:
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4 cups chicken stock (or bone broth)
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2 cups baby spinach
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2 medium green onions, roughly chopped
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1/2 cup packed flat-leaf parsley
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1/2 cup packed basil leaves
For the Soup:
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3 tablespoons extra-virgin olive oil
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2 tablespoons unsalted butter
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2 medium shallots, diced
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2 medium celery stalks, diced
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2 medium carrots, diced
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2 cloves garlic, minced
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Kosher salt, as needed
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Freshly ground black pepper, as needed
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1 (15.5-ounce) can cannellini beans, drained and rinsed
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1 cup ditalini pasta (or another small pasta shape)
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1/2 pound shredded cooked chicken
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Parmesan cheese, as needed, for serving
Instructions
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Prepare the Green Broth:
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Bring the chicken stock to a simmer over medium-high heat.
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Add the spinach and cook for 1 minute, until wilted but still bright green.
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Transfer to a blender or food processor with the green onions, parsley, and basil.
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Blend until smooth and set aside.
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Make the Soup:
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Heat a large pot or Dutch oven over medium heat. Add olive oil and let it heat through.
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Stir in the butter, shallots, celery, and carrots, and sauté for 6 minutes, until softened.
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Add the garlic and cook for 30 seconds, until fragrant.
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Pour in the prepared green broth and 3 cups of water, bringing to a simmer.
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Season with salt and pepper.
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Cook the Pasta and Beans:
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Add the cannellini beans and pasta. Simmer until pasta is al dente and beans are tender, about 10 minutes.
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Stir in the shredded chicken and warm through.
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Serve:
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Ladle the soup into bowls and garnish with Parmesan cheese. Serve immediately.
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Notes
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Use vegetable broth and omit chicken for a vegetarian version.
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Substitute orzo or elbow macaroni for ditalini if needed.
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Leftovers can be stored in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 12 g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg