Green Vegetable Minestrone

6 Reviews
From: EatingWell Magazine September 1998

Minestrone is sort of a catch-all Italian term for soup, but it's always a welcome meal, especially when it's fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 small leeks, white and light green parts only, quartered, washed and sliced
  • 2 small stalks celery, diced
  • 1 medium onion, chopped
  • 1 1/2 teaspoons salt, divided
  • 2 small zucchini, quartered lengthwise and sliced
  • 1 medium potato, peeled and diced
  • 2 cloves garlic, minced
  • 8 cups water
  • 1 cup whole-wheat short pasta, such as elbows, bowties or shells
  • 8 cups chopped green chard leaves
  • 1 15-ounce can chickpeas, rinsed
  • Freshly ground pepper to taste
  • 1 cup frozen peas
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley or basil

Preparation

  • Active

  • Ready In

  1. Heat 1 tablespoon oil in a Dutch oven, over medium heat. Add leeks, celery, onion and 1/2 teaspoon salt and cook, stirring, until softened, 7 to 10 minutes. Add zucchini, potato and garlic and cook, stirring, about 1 minute more. Add water and the remaining 1 teaspoon salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the vegetables are tender, 12 to 15 minutes.
  2. Add pasta and chard; cook, uncovered, for 5 minutes. Add chickpeas and peas and simmer until the pasta is just tender, 3 to 4 minutes more. Season with pepper. Ladle the soup into bowls and drizzle with the remaining 2 tablespoons oil. Top with Parmesan and parsley (or basil). Serve immediately.
  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Reheat before continuing.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 216 calories; 8 g fat(2 g sat); 5 g fiber; 31 g carbohydrates; 8 g protein; 67 mcg folate; 4 mg cholesterol; 4 g sugars; 0 g added sugars; 2926 IU vitamin A; 23 mg vitamin C; 116 mg calcium; 3 mg iron; 700 mg sodium; 505 mg potassium
  • Nutrition Bonus: Vitamin A (58% daily value), Vitamin C (38% dv), Magnesium (19% dv), Folate (17% dv), Iron (15% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 6

February 12, 2014
profile image
By: EatingWell User
Delicious and Comforting! This recipe makes a tasty, filling soup that still feels virtuous. I added a parmesan rind to the broth, and subbed white beans for chickpeas and used shredded kohlrabi leaves for the greens (because that's what we had), and we three generations found it very tasty. My 9 year old daughter asked for more! A keeper. Pros: Easy Cons: NULL
January 02, 2014
profile image
By: EatingWell User
Be prepared to doctor this one up I used leftover veggie broth and chicken broth (about 5 cups total) and three cups of water. Because I used broth I didn't use as much salt. In addition, I used yams (because I'm not eating white starches at this time) and I don't like chick peas so I opted for lima beans. Lastly, I had farmers market mustard greens that I had blanched and froze, so I used those over the chard. Excellent! This is a great foundation recipe so you can interchange ingredients as necessary. Also, use some of your cooking skill and think about your palate. If you like salter food, add salt, if you like spicier food, add spice, etc. I will be making my version of this recipe again! Pros: Great foundation recipe Cons: Have to add things
December 23, 2013
profile image
By: EatingWell User
Delicious AND healthy I agree with a prior review that suggested using chicken broth for at least half of the liquid... I used the fat free low sodium. I also added a bag of frozen shelled edamame to the soup....A protein addition that tastes great as well. I added a 16 oz. Bag of chopped frozen chard or kale and cooked soup as directed. Yummy !! Pros: Lots of veggies, easily adapts to revisions or additions. Cons: None noted...
November 29, 2012
profile image
By: EatingWell User
Extremely bland Bland despite adding extra garlic and garlic salt and using vegetable broth after reading reviews Pros: healthy, easy Cons: bland
November 05, 2012
profile image
By: EatingWell User
Blandest Soup Ever Substitute chicken broth for the water and you have MUCH richer and pallatable creation. Pros: Good veggies Cons: VERY, VERY bland
November 04, 2012
profile image
By: THELIAMOON
A great canvas for improvisation I just love the idea of green minestrone and I'm kinda jealous I never thought of it before! I skipped the greens to insure that our kid would eat some too. So, you might say I made white minestrone. I chose to replace the zucchini because I think it gets too mushy in soups, and I replaced the frozen peas because my family are not that found of them. I instead used half a medium celeriac, my kidGÇÖs favorite veggie, and a small leftover piece of rutabaga. I grated the potato for a thicker soup. I used half vegetable stock/water, and doubled the liquid ratio to fit my family's preferences. I used white kidney beans because that's what I had in the pantry. Great color. Great taste! A definite keeper. Pros: Low fat, easy, quick, chock-full of vegetable, no tomatoes Cons: A bit thin with water