Minestrone di Verdure
Minestrone di Verdure. I don’t know about you guys but this soup is giving me major springtime vibes and it’s warm out today and I am allll about it. This one is loaded with cabbage, spinach, potatoes, and white beans. It’s topped with basil pesto, arugula, and fresh basil leaves. Finally sprinkled with Parmesan and black pepper. It’s soo good and there are so many spring like aspects of this soup and I love it. Happy Monday guys !!
A warm day calls for a springtime soup. And this one is giving me all the springtime vibes with the vibrant colors and all those delicious veggies and herbs. So we’re changing up our minestrone to go with the beautiful change of weather. It’s still cozy, but it’s got all the spring feels with the colors and flavors.
This soup is loaded with cabbage, spinach, white beans, and potatoes. It’s super hearty and it’s a dish that will totally warm your bones. It’s topped with lots of herbs, arugula, and parmesan. And it’s drizzled with pesto and olive oil and sprinkled with black pepper.
Monday was actually a little more relaxing this week. I can’t remember the last time I had a relaxing day at work, so I was happy to have a quieter day. Although I was sad I didn’t get to enjoy the warmer weather. But hopefully this is the break into the spring season. Because I am so ready for it !!
Ingredients
1/4 cup olive oil
1/2 sweet onion; chopped
2 garlic cloves; chopped
1 carrot; chopped
1 stick celery; chopped
1 sprig rosemary
4 - 5 thyme sprigs
1 teaspoon black peppercorns
3 cups shredded cabbage
1 large potato; cut into 1/2 inch cubes
2 quarts vegetable stock
parmesan rind
salt and pepper
19 ounce can cannellini beans; undrained
1 cup baby spinach
1 cup baby arugula
basil pesto for topping; homemade or store-bought
Directions
In a large stock pot, heat the olive oil. Add the onion, garlic, carrot, and celery. Sauté with a pinch of salt for 5 - 7 minutes. Add the rosemary, thyme, and peppercorns. Stir to coat. Stir in the cabbage and cook for 10 minutes until wilted.
Add the potatoes, vegetable stock, and parmesan rind. Bring to a boil. Reduce heat and simmer for 10 - 15 minutes or until potatoes are cooked. Stir in the beans, arugula, and spinach. Cook another 5 - 7 minutes.
Serve topped with pesto, fresh basil, and additional parmesan cheese.
