Recipes

Minestrone Verde
  • Ingredients
  • 2 to 3 leeks
  • 1/4 cup extra-virgin olive oil
  • 2-3 garlic cloves, peeled and minced
  • 1 onion, peeled and thinly sliced
  • 1/2 cabbage, finely shredded
  • 1/2 pound fresh early green beans
  • 3-4 small, firm zucchini,trimmed and sliced
  • handful chopped Italian parsley
  • 5-10 leaves fresh basil, coarsely chopped
  • 3/4 cup imported conchigliette
  • 2 cups fresh or frozen peas
  • salt and freshly ground black pepper to taste
  • 1 cup Basil & Oregano Pesto (page 22)
  • freshly grated Parmesan cheese
Directions
  1. Make two vertical cuts lengthwise in the leeks to expose the layers, and wash thoroughly under cold running water
  2. Drain and coarsely chop
  3. Heat the extra-virgin olive oil in a soup pot
  4. Add the garlic, onion, and leeks
  5. Cook over moderate heat for 2 minutes, stirring frequently
  6. Add the cabbage, stir, and cover pan
  7. Cook covered until cabbage begins to wilt
  8. Add water to cover by 2 inches and bring to a boil
  9. Turn the heat down and simmer until cabbage is tender
  10. Add the green beans, zucchini, parsley, and basil and simmer until vegetables are barely done
  11. Add the pasta and continue cooking until it is al dente
  12. Add the peas at the last minute
  13. Add salt and pepper to taste
  14. Before serving, stir 1 teaspoon of pesto into each individual soup bowl
  15. Serve immediately or at room temperature
  16. Pass extra pesto and Parmesan cheese
  17. Serves 6 to 8.


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