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Green Minestrone Soup
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This bright green version of minestrone is created with an herby green broth made with blended chicken stock, spinach, parsley and basil leaves. The pesto-inspired broth is filled with a mirepoix (shallots, celery and carrots), shredded chicken, tender cannellini beans and ditalini pasta.
Green Minestrone Soup
Table of contents
Key Ingredients in This Recipe
- Chicken broth – Chicken stock is made by simmering chicken bones with aromatics and vegetables, while chicken broth is made primarily with meat. This difference impacts their flavor: stock has a richer, more robust taste thanks to the collagen released from the bones, while broth is lighter and more mellow. I usually opt for chicken stock in my cooking for its depth of flavor. If you’re in a pinch, you can substitute water for stock, but keep in mind it will reduce the overall flavor of your dish. Use store-bought or make your own chicken stock using my recipe here.
- Spinach – Cooking the spinach in the broth quickly reduces it and retains its bright green color. It’s blended with the herbs to create the green, pesto-inspired soup broth.
- Herbs – I use a blend of flat-leaf parsley and basil leaves to add color and infuse the broth with flavor.
- Mirepoix – Rather than onions, I use a combination of diced shallots, carrots and celery sautéed in olive oil and butter to create the base of the soup.
- Chicken – I add shredded chicken breast meat to this salad, though rotisserie chicken or other leftover chicken can be used.
- Cannellini Beans – Cannellini beans are frequently used in Italian recipes and are the main ingredient in this soup. I love using them for their smooth, slightly nutty texture.
- Pasta – I love using ditalini pasta for its small cylindrical shape, but another favorite small pasta shape can easily be used. I recommend shells, spaghetti-o’s, or Malloreddus (if you’re looking for a more unique shape).
How to Make Green Minestrone Soup
Step 1: Cook spinach.
Bring the chicken stock to a simmer over medium-high heat. Add the spinach and cook until wilted but the leaves are bright green, about 1 minute.
Step 2: Blend broth.
Remove the mixture to a blender or food processor fitted with the blade attachment along with the green onion, parsley and basil. Puree until smooth and set aside.
Step 3: Cook mirepoix.
Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the shallots, celery and carrots and sauté, stirring occasionally, until tender, about 6 minutes. Add the garlic, continuing to sauté until the garlic is fragrant, about an additional 30 seconds.
Step 4: Add broth.
Add the green chicken broth mixture and 3 cups of water (710g), and bring to a simmer over medium heat. Season with salt and pepper.
Step 5: Add remaining ingredients.
Lower heat to medium-low, add the beans and pasta, cooking until the pasta is al dente and the beans are tender, about 10 minutes. Add the chicken and warm through.
Step 6: Garnish and serve.
Divide into soup bowls and garnish with Parmesan cheese. Serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- Many versions of more traditional minestrone include vegetables like zucchini, green beans, potatoes, or cabbage. Feel free to include any of the above in your soup, sautéing along with the other vegetables.
How to store leftover soup
Allow the soup to cool to room temperature before refrigerating. Store, refrigerated, in an airtight container for up to 4 days. The soup can be stored frozen in a resealable bag for up to 3 months.
How to reheat soup
Of course soup can easily be reheated in the microwave (I do it in minute increments, stirring after each.) It can also easily be reheated on the stovetop. Add the soup to a pot and reheat over medium-low heat, stirring until the soup has warmed through. Sometimes the noodles in the soup can absorb some of the broth so you can add additional water if needed.
Other Recipes to Try
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Green Minestrone Soup
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Ingredients:
For the green broth:
- 4 cups chicken stock (or bone broth)
- 2 cups baby spinach
- 2 medium green onions, roughly chopped
- ½ cup packed flat-leaf parsley
- ½ cup packed basil leaves
For the soup:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, diced
- 2 medium stalks celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 (15.5-ounce) can cannellini beans
- 1 cup ditalini pasta (or another small pasta shape)
- ½ pound shredded cooked chicken
- Parmesan cheese, as needed, for serving
Instructions:
For the green broth:
- Bring the chicken stock to a simmer over medium-high heat. Add the spinach and cook until wilted but the leaves are bright green, about 1 minute.
- Remove the mixture to a blender or food processor fitted with the blade attachment along with the green onion, parsley and basil. Puree until smooth and set aside.
For the soup:
- Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the shallots, celery and carrots and sauté, stirring occasionally, until tender, about 6 minutes. Add the garlic, continuing to sauté until the garlic is fragrant, about an additional 30 seconds.
- Add the green chicken broth mixture and 3 cups of water (710g), and bring to a simmer over medium heat. Season with salt and pepper.
- Lower heat to medium-low, add the beans and pasta, cooking until the pasta is al dente and the beans are tender, about 10 minutes. Add the chicken and warm through.
- Divide into soup bowls and garnish with Parmesan cheese. Serve immediately.
Nutrition:
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