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Italian Green Minestrone Soup

Green Minestrone Soup
This traditional Italian soup is chock-full of vegetables. You can make it with any small pasta shape, such as ditalini or orzo.


1 tablespoon olive oil
1 lb. leeks (white and pale green parts), well rinsed and diced (4½ cups)
1 cup diced carrots
1 tablespoon water
7 to 8 cups vegetable broth
1/2 cup small pasta shapes
19 oz. can cannellini beans, drained and rinsed
1 cup sliced green beans
1 cup diced zucchini
1 cup fresh or frozen small green peas
1 cup diagonally sliced, trimmed fresh asparagus
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 green onions, coarsely chopped
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)

  • In large pot, heat oil over medium heat.
  • Add leeks, carrots and water. Cover and cook until the leeks are very tender, about 15 minutes. Do not brown.
  • Add 7 cups of broth and bring to a boil.
  • Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes.
  • Add beans, green beans, zucchini, peas and asparagus. Simmer, uncovered, over medium heat, until vegetables are tender, about 8 minutes.
  • In small bowl, mix parsley, basil, green onions and garlic. Stir into simmering soup.
  • Add additional broth to thin soup if necessary.
  • Season with salt and pepper.
  • Serve with grated Parmesan if desired.  

Makes 6 to 8 servings.

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