Zesty Green Minestrone Soup

A bowl of vegetable soup with leafy greens, peas, white beans, and a dollop of green pesto on top, served with a spoon. A plate with a wedge of cheese is visible in the background.

This is a gorgeously hearty minestrone soup that feels like pure goodness in a bowl! It is packed with lots of lovely nutrients from the fresh chicken stock and green veggies. And even better, it gives a boost of fibre and protein from the white beans. The fresh pesto and lemon added at the end gives this soup a zesty Spring flavour. You’ll be hooked!

This recipe is naturally gluten-free and is easy to make dairy-free or vegan (see switches in the notes below). You can blend it up before serving for kids and others who prefer a smooth soup. Serve with crusty bread.

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Zesty Green Minestrone Soup

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Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Course Main Courses, Soups
Servings 6
Suitable for Special Diet (or adaptable) Egg-free, Gluten-free, Grain-free, Nut-free, Vegan, Vegetarian

Ingredients
  

To serve:

Instructions
 

  • Finely chop the onion and finely slice the celery.
  • Heat the olive oil in a large saucepan.
  • Sauté the onion and celery gently for 10 minutes until they are lovely and soft.
  • Meanwhile finely slice the cabbage and set aside.
  • Add the stock and drained white beans to the saucepan and bring to a simmer.
  • Add the frozen peas and sliced cabbage and cook for 7-8 minutes until the cabbage is just cooked.
  • Stir through the fresh pesto and lemon zest and serve straight away; grate over some fresh parmesan if wished.

Notes

  • Replace the savoy cabbage with green or white cabbage or with spring greens, depending on what you have available.
  • You can also add small cubes of potato, leftover rice or pasta and other white beans or chickpeas.
  • The chicken stock can be replaced by a vegetable stock to make this soup plant-based. To make it entirely vegan, choose a vegan pesto and use yeast flakes instead of parmesan. 

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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