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 kid’s 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.
Green Vegetable Minestrone
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.