Green Minestrone Soup

This vibrant green minestrone soup features a pesto-inspired broth made with spinach, parsley, and basil, paired with chicken, cannellini beans, and ditalini pasta for a flavorful twist on a classic.

Course Soup

Cuisine Italian

Prep Time 15

Cook Time 30

Servings

Calories 344kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Notes

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.

Nutrition