Green Minestrone

| 7 Comments

An easy soup meal that’s packed with green goodness. You just need 1-2 seasonal vegetables and broth for this deliciously light and comforting 1 pot meal.

Green Minestrone | Justasdelish.com

Hellooooo! Remember me? I’m baaaaack. I had a few things to take care of, like taking an exam, traveling back and forth between Rotterdam and KL for quite a bit. Oh, and I got married. Settling into married life and the traveling takes a while for me to get used to. I do not know how people with various holiday homes around the world do it, as I have yet to get used to living in 2 continents. I’m someone who needs a routine to stay grounded. Any advice is much welcomed! 


But I never stopped cooking and enjoying the beautiful summer bounty in Rotterdam. I am still making homemade granola, snacks and even successfully cultured non-dairy kefir. And I’ve increased my list of easy meals with the local produces, that were expensive and not commonly available in Malaysia. Like this Green Minestrone that I adapted from here.

Green Minestrone is a soup dish, based on the Italian classic minestrone and packed with greens. Some days, I just want to slurp down a big bowl of soup, something simple and comforting, something good for the soul, something familiar. Even at 35C in Kuala Lumpur, we still slurp down bowls of hot soup.

I do not want too much fuss with my soup, so this easy minestrone is great at almost any time of the year, as long as you have a few vegetables in the fridge and some stock or bouillon to cook them in. Even though Norbert thinks soup is only meant for cold weather, he finds this soup light and refreshing for the summer. I’ve made this soup a couple of times, trying out with different vegetables, and sometimes adding quinoa, rice noodle or  chicken. A vegetarian version still makes this soup a very filling but light dinner.

Green Minestrone | Justasdelish.com

Make the base with at least 2 of these: leeks, onions, celery or fennel.
From there, add any green vegetables: spinach, kale, swiss chard, broccoli, green beans, diced zucchini or anything else in season. Frozen vegetables like peas work great too!
Just be sure to adjust the cooking times to match the vegetables you use. Add the veggies in phases, from longest cooking first to fastest last, to guarantee the ideal texture for each.
As the weather turns colder, potatoes, white beans or cooked pasta would make it for a heartier soup.

5.0 from 3 reviews
Green Minestrone
 
Prep time
Cook time
Total time
 
Recipe type: 1 Pot Meal
Cuisine: Italian-ish
Serves: 4
Ingredients
  • 3 tablespoons Olive Oil
  • 1 small Yellow Onion - finely chopped
  • 1 Leek (white and pale-green parts only) - thinly sliced
  • 1 Fennel bulb - finely chopped
  • 2 Celery Stalks - thinly sliced
  • 1 liter (4 cups) Vegetable or Chicken Broth
  • 2 small Carrots - peeled, thinly shaved/peeled lengthwise with a peeler or on a mandoline
  • 1 small Chicken Breast / Thigh fillet - thinly sliced (Optional)
  • ½ cup Quinoa (or other grains like millet or barley) - washed
  • 1½ cups (lightly packed) fresh flat-leaf parsley leaves
  • Sea salt & freshly ground pepper to taste
For Serving (optional):
  • Olive Oil
  • Parsley Pesto
  • Shaved Parmesan
Instructions
  1. Heat 2 tablespoons of oil in a large pot over medium heat. Add in leek, fennel, yellow onion, and celery, stirring occasionally so they don’t turn brown, until softened, for about 5 minutes. Add in chicken, sauté until they are cooked. Add broth and quinoa; bring to a boil, reduce heat, and simmer until vegetables are just tender and quinoa is cooked, about 10-15 minutes.
  2. Next, add carrots and simmer until carrots are just tender, about 3 minutes. Season with salt and pepper.
  3. Serve with drizzle of olive oil. Nice addition to serve with is parsley pesto and shaved parmesan. But we find it flavourful enough on its own without needing to add any cheese or pesto.
Notes
Make the base with at least 2 of these: leeks, onions, celery or fennel.
From there, add any green vegetables: spinach, kale, swiss chard, broccoli, green beans, diced zucchini or anything else in season. Frozen vegetables like peas work great too!
Just be sure to adjust the cooking times to match the vegetables you use. Add the veggies in phases, from longest cooking first to fastest last, to guarantee the ideal texture for each.
As the weather turns colder, potatoes, white beans or cooked pasta would make it for a heartier soup.

 

Related Posts Plugin for WordPress, Blogger...

7 Comments

  1. Hi,I log on to your blog named “Green Minestrone | JustAsDelish.com” on a regular basis.Your story-telling style is awesome, keep up the good work!

  2. Gorgeous and fragrant, Shannon. I swear I can conjure up the aroma all the way here in Scotland!
    kellie@foodtoglow recently posted..Healthy Chocolate-Raspberry Fudgsicles RecipeMy Profile

  3. Huge congratulations on your marriage and all the best on your living ‘on two continents’! Love minestrone and your Northern European version of making it 🙂 ! Don’t think I have used a fennel bulb or quinoa or even add that small and sensible amount of chicken: perhaps one has to give the soup a slightly different name but it would make a terrific full and healthy meal!!

    • Thank you Eha, for your congratulatory wishes! The 1st Green Minestrone recipe I’ve seen uses fennel, and I love the soup with it. My tinkling with the recipe is adding quinoa and meat to bulk up the soup, cos I dont take much pasta even if I can find gluten free ones, and cutting down beans cos they give me gas. I guess that’s the advantage of my food sensitivities, I get to play with recipes.

  4. This definitely a must try recipe! looks hearty and delicious.
    shazzy recently posted..Fish Ball Noodle SoupMy Profile

Leave a Reply

Required fields are marked *.


Rate this recipe:  

CommentLuv badge