Minestrone with broccoli and spinach

8 servings

60 minutes

Minestrone with broccoli and spinach is a light and nutritious dish that embodies the soul of Italian cuisine. This thick vegetable soup hails from Italy and has always been characterized by ingredient variability depending on the season and region. In this recipe, fresh vegetables like broccoli, spinach, zucchini, and carrots create a vibrant flavor and rich texture, while pasta makes the dish heartier. The light acidity of tomatoes harmonizes with the gentle sweetness of green peas. The finishing touch of parmesan adds depth to the soup's flavor. Minestrone is perfect for both a light lunch and a cozy dinner, warming you with the aromas of fresh herbs and vegetables.

Energy value per serving

• Calories: 173.2
• Proteins: 7.6g
• Fats: 0.8g
• Carbohydrates: 35.5g

Ingredients

• Onion: 2 pc
• Carrot: 2 pc
• Potato: 2 pc
• Celery: 1 pc
• Zucchini: 1 pc
• Broccoli cabbage: 250 g
• Garlic: 3 clove
• Green beans: 200 g
• Green peas: 150 g
• Paste: 200 g
• Spinach: 1 bunch
• Tomatoes: 1 pc
• Grated Parmesan cheese: to taste

Cooking steps

1. We will cut the onion, carrot, potato, and zucchini into small cubes. The celery will be cut into half-moons.

   Required ingredients:

   • Onion: 2 pieces
   • Carrot: 2 pieces
   • Potato: 2 pieces
   • Zucchini: 1 piece
   • Celery: 1 piece

2. We will break the broccoli into florets. It's better to keep the chopped vegetables in different plates so that the smells don't mix too early.

   Required ingredients:

   • Broccoli cabbage: 250 g

3. Pour a couple of tablespoons of olive oil into the saucepan and sauté the onion for 2-3 minutes.

   Required ingredients:

   • Onion: 2 pieces

4. When it turns golden, add garlic and wait for the characteristic smell. Also add carrots and celery and sauté for another 3-5 minutes.

   Required ingredients:

   • Garlic: 3 cloves
   • Carrot: 2 pieces
   • Celery: 1 piece

5. Transfer the sauté to a pot, add zucchini, potatoes, and pour in hot water (the water should be twice as much as the vegetables).

   Required ingredients:

   • Zucchini: 1 piece
   • Potato: 2 pieces

6. Bring to a boil, add green beans and peas, as well as salt and pepper.

   Required ingredients:

   • Green beans: 200 g
   • Green peas: 150 g

7. Cover the pot with a lid and let it simmer on low heat for 10 minutes.

8. Add the pasta to the soup, stir, and assess the thickness. If necessary, add more hot water and slightly increase the heat.

9. In 5 minutes, we will add broccoli and spinach.

   Required ingredients:

   • Broccoli cabbage: 250 g
   • Spinach: 1 bunch

10. We will blanch the tomato in boiling water, peel it, dice it, and add it to the soup.

    Required ingredients:

    • Tomatoes: 1 piece

11. Cover again and cook on the lowest heat for another 5 minutes.

12. We'll pour hot soup into bowls and sprinkle with parmesan.

    Required ingredients:

    • Grated Parmesan cheese:  to taste