This green minestrone soup is perfect for those looking for a filling and wholesome meal that’s also fairly low in calories. Packed with green vegetables and beans, it’s a comforting meal that is completely guilt-free!
This soup is called green minestrone because it is full of green kale and baby spinach. The flavor is simple and reminiscent of a classic vegetable soup. My recipe is packed with veggies because I like my soups to be very nutritious. I always go overboard with vegetables whenever I make soups. Just like salads, they are the perfect vehicle to easily get my daily intake of vitamins and nutrients.
What I love about this soup is its versatility and the fact that it’s so easy to make. It’s an easy recipe that can be altered using different vegetables, and that can also be seasoned with herbs and other ingredients.
Table of contents
Green Minestrone Ingredients
To make this green minestrone soup you will need:
- Olive oil: Any type of olive oil will do here. No need to use your expensive cold press bottle as the flavor will be barely detectable. For soups, I usually stick to the most basic and least expensive olive oil I have in my pantry.
- Green vegetables: It’s not called green minestrone for nothing! You will need a mix of kale and baby spinach.
- Other vegetables: For the base of the soup you will need an onion and a few garlic cloves. Then, for the meaty elements you will need a couple of celery stalks, a large carrot, and a potato.
- Navy beans: I like using canned navy beans because they are already tender and need no time to cook.
- Vegetable stock: For a vegetarian or vegan soup, use vegetable stock. Chicken stock is also delicious for this minestrone so go ahead and use that if you prefer the taste.
- Grated parmesan: Optional, but adds depth of flavor by infusing the soup with umami and extra saltiness.
- Lemon wedges: Lemon wedges are also optional but highly recommended. I find that squeezing a bit of lemon juice into my soup enhances the overall taste and gives it a bright and refreshing element.
How To Make Green Minestrone Soup
Scroll all the way down to the recipe card to see the full recipe.
- Start by creating a flavorful base. Heat up the olive oil in a large stockpot. When the oil is hot, add the chopped onion and garlic.
- Then cook most of the remaining vegetables. Stir in the celery, carrot, kale, and potato. Cook for only for a couple of minutes before adding…
- The vegetable stock and beans. Then bring the soup to a boil and lower the heat to a bubbling simmer. Put the lid on and cook for 25 minutes.
- Next, add the spinach. Adding the spinach last prevents it from turning a dark green/almost brown color. Stir and turn the heat off.
- Lastly, serve the soup with some cheese and lemon wedges. Ladle the soup into serving bowls and top with a little grated parmesan cheese. Serve with 1 or 2 lemon wedges.
Using Dried Navy Beans
If you would like to use dried navy beans for this recipe and are not used to cooking with them, here is my recommendation:
- Let them soak overnight or for at least 4 to 6 hours. Place the beans in a large bowl and cover them with about 3 inches of water.
- Boil them for 1 to 2 hours before adding them to this minestrone soup. I find that dried navy beans that have been rehydrated – or any other beans for that matter – take quite a bit longer to cook than canned beans. Boil the beans until you are happy with their doneness first. Then you can start following the recipe for this soup.
Variations
Add some herbs for extra flavor. Dried or fresh herbs go beautifully with this soup. Herbs such as oregano, parsley, basil, and cilantro, are my favorites.
Add red chili pepper flakes for a little heat. Adding 1/2 teaspoon of red chili pepper flakes in the beginning, with the garlic and onion, will infuse the soup with warmth and a little heat.
Using other vegetables or greens. Feel free to swap one vegetable for another and make it your own recipe. Since you will be the one eating it, it’s important to only use vegetables that you like to eat.
Storage and Reheating
Storing the soup: First, let the green minestrone cool down to room temperature. Then transfer it to a storage container. Close with a lid and refrigerate the soup for up to 4 days.
Reheating: Reheat the soup in the microwave on high for a few minutes. Or, pour the soup into a pot and reheat over medium heat until it until it’s hot.
Serving Suggestions
This green minestrone is filling and makes a good main dish. It pairs well with bread, side salads such as this green salad with carrot ginger dressing, creamy cucumber tomato salad, or this strawberry, watermelon, and tomatillo salad. It can also be served with other sides such as broccoli tots, air fryer french fries, Japanese fried rice, or a savory spaghetti squash with mushrooms.
Other Soups You Might Like To Try
If you enjoyed this green minestrone, give one of these other soups a try next time you crave a bowl of comfort!
- One pot navy bean soup
- Hearty Tuscan soup
- Chickpea, turnip, and lemon soup
- Vegetable potage
- Crockpot potato soup
- Light spring minestrone soup
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Green Minestrone
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped bite size
- 1 large carrot, chopped bite size
- 7 cups low sodium vegetable stock or chicken stock
- 6 kale leaves, chopped
- 1 russet potatoes, peeled and chopped bite size
- 2 14 ounce canned navy beans, drained
- 2 cups baby spinach, chopped
- Salt and pepper, to taste
- Grated parmesan cheese, optional
- Lemon wedges, optional
Instructions
- Heat up the oil: In a large pot over medium high heat, add the olive oil.
- Add the aromatics: When the oil is hot, add the onion and garlic. Saute for 2-3 minutes, until the onion is translucent.
- Add veggies: Add the celery, carrot, kale and potato and cook for 2 minutes.
- Add the broth and beans: Add the stock and navy beans, and bring to a boil.
- Simmer: Lower the heat to a simmer, cover and cook for 25 minutes.
- Add spinach and serve: Stir in the spinach and turn the heat off. Season with salt and pepper and serve with 1 tablespoon parmesan cheese and a lemon wedge.
Nutrition
- Serving Size: 1 bowl
- Calories: 243
- Sugar: 4.4g
- Sodium: 565mg
- Fat: 5.4g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8.4g
- Protein: 11.5g
- Cholesterol: 0mg
