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Green Minestrone

Green Minestrone

Minestrone di Verdure is a delicious twist to classic minestrone made with tomatoes. Adding a nice variety of green vegetables makes an especially beautiful and rich tasting soup, although simplifying to 1 or 2 is just as satisfying. It’s a good way to use up those smaller bits and pieces in the vegetable bin.

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Serves 4

Prep time 20 minutes

Cook time 20 minutes

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup chopped yellow onion
  • 1 cup diced carrot
  • 1 cup thinly sliced fennel bulb (reserve some fronds for topping)
  • 1 cup cut green beans, about 1 1/2-inches
  • 4 large cloves garlic, minced
  • 1/2 tsp. finely chopped fresh rosemary
  • 1 carton (32 oz.) College Inn® Vegetable Stock
  • 1 cup water
  • 1/4 cup uncooked orzo pasta
  • 3 cups any combination of green vegetables, cut into bite-size pieces (broccoli flowerets, zucchini, asparagus, frozen peas)
  • 1 cup frozen shelled edamame or 1 can (15 oz.) cannellini beans, rinsed and drained
  • 1 Tbsp. fresh lemon juice

Directions

  1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, fennel, green beans, garlic and rosemary; cook about 5 minutes, stirring frequently, until onion is softened.
  2. Add stock and water; bring to a boil over high heat. Stir in orzo and return to a boil. Cover; reduce heat to medium and simmer 5 minutes.
  3. Stir in choices of green vegetables, edamame and lemon juice; cover and simmer 5 to 6 minutes until orzo is tender. Season to taste with salt and pepper. Serve with toppings, as desired.

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