This Green Minestrone, or “Minestrone Verde”, is a summer soup that includes tender green peas, zucchini and spinach, as well as the leeks and potatoes used in a winter soup.

green minestronePrep Time: 15 min
Cook Time: 15 min
Ready In: 30 min

Servings: 6

Ingredients
1 tbsp Extra-virgin Olive Oil
4 Scallions, chopped, white and green parts
1 medium Leek, white part only, halved and sliced
1 small Red Onion, diced
1 Celery Rib, thinly sliced
4 cups Chicken or Vegetable Broth, reduced-sodium, fat-free
12 Green Beans, or 1 cup frozen, cut in 1-inch pieces
1 medium Potato, peeled and cut in ½-inch cubes
1 small Zucchini, cut in ½-inch slices
3 cups stemmed fresh Spinach Leaves, or coarsely chopped Swiss chard
1 cup canned Kidney Beans, rinsed and drained
Salt and freshly Ground Black Pepper, to taste
2 tbsp grated Parmesan Cheese

Directions
Heat oil in a large Dutch oven or pot over medium-high heat. Sauté scallions, leek, onion and celery until onion is translucent. Cover, reduce heat and cook gently 5 minutes, or until vegetables have released their juices and softened.
Add broth, green beans, potato and zucchini. Simmer, uncovered, 5 minutes. Stir in spinach. Add canned beans. Season to taste with salt and pepper. Cook until beans are heated through, about 5 minutes.
Ladle soup into bowls and serve, topped with some of the cheese. (Soup keeps up to three days if covered and refrigerated.)

Tips & Notes
In Italy, cooking is still mostly regional. When in Naples, in southern Italy, don’t ask for the dark wheat pasta di farro you enjoyed in Bari, a city on the eastern, Adriatic coast. In both cases, puzzlement may be all you’ll get.
The culinary terms Italians use also are deliciously particular and elusive. Zuppa, minestre and minestrone all refer to types of soup. Zuppa is generally a meal in a bowl, dense and full-bodied, or like a stew. Frequently, it is served ladled over bread. Minestre are more often soups Italians consider a first course although, with their rice or pasta, they, too, may be such hearty fare we would declare them a satisfying meal unto themselves.
The definition of minestrone is decidedly more variable. Essentially made with vegetables, it often includes beans and pasta. Generally, there is enough liquid to qualify it as soup. You can find both summer and winter minestrone, each using what is available at the market.
Summer is blisteringly hot in much of Italy, so this minestrone is often made in the cool of the morning, to serve at room temperature at mid-day. Italian cooks, economical with both money and time, generally make this, and most soups, using water rather than broth. (But as a practical compromise, sometimes they drop a bouillon cube or two into the pot.)
Italians eat a variety of vegetables every day, thanks to soups like this. It is a meal enjoyed at home, where they eat more lightly than at a restaurant.

Nutritional Information Per Serving
Calories: 111
Total Fat: 3g
Saturated Fat: less than 1g
Carbohydrate: 17g
Protein: 6g
Dietary Fiber: 5g
Sodium: 532mg

Source: AICR

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