Minestrone Verde Recipe

Minestrone Verde Recipe

  • 2 teaspoons extra-virgin olive oil
  • 2 small leeks, white and green parts, chopped
  • 2 celery ribs with leaves, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 cups water
  • 1 cup chicken broth
  • 4 cups Swiss chard
  • 2/3 cup frozen baby lima beans
  • 1/4 cup ditalini or other small pasta
  • 1/4 cup chopped Italian parsley
  • 1/2 cup frozen green peas
  • 4 teaspoons grated Parmesan cheese
  1. Heat the oil in a large saucepan over medium heat. Add the leeks, celery, minced garlic, oregano, pepper, and salt. Cook, stirring frequently, for 4 minutes, or until the vegetables begin to soften.
  2. Add the water, broth, Swiss chard, lima beans, and pasta. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, or until the vegetables are tender and the pasta is al dente.
  3. Meanwhile, coarsely chop the remaining garlic clove, then mince it together with the parsley. Stir the garlic-parsley mixture and the peas into the soup. Cover and cook for 5 minutes, or until the peas are heated through.
  4. Ladle the soup into 4 bowls and top each with 1 teaspoon of the cheese.
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