On the Menu: Minestrone Verde

Minestrone Verde | Sacramento Street

This weekend I decided to experiment without a recipe. As autumn is upon us, I wanted a soup that was hearty, but I didn’t really want tomatoes as the base since I’ve been eating them so much lately. I got inspired to make a Green Minestrone that I had eaten at Rustic Bakery a few months ago. I was surprised how good it turned out.

After getting a thumbs up from the table I thought I’d share it with all of you.

Minestrone Verde



1 – 64 oz. container of organic chicken or vegetable broth

½ box of small shell pasta (Italian)

1 can – Canellini beans

olive oil

5 small zucchinis – chopped

2 large carrots – chopped

2 shallots – finely chopped

1 cup fresh basil leaves

1 cup fresh parsley leaves

3 cups fresh spinach leaves



1. Preheat oven to 400 degrees. On a small baking sheet, arrange 2 zucchini’s and 1 shallot that have been mixed with 1 Tablespoon of olive oil as well as salt and pepper. Place in oven for 12-15 minutes until brown. Place roasted vegetables in blender with a cup of the broth, the parsley and the basil and mix until smooth.

2. Meanwhile, sauté the remaining zucchini, carrots and shallots in olive oil in a large pot until they turn golden brown. Add broth as well as the blended vegetables and herbs. Let simmer for 15 minutes. Add one can (16oz.) Canellini beans, ½ box of small shell pasta, and the rind of a parmesan cheese. Allow to simmer another 15 minutes. Five minutes before serving add 3 cups of fresh spinach.

3. Serve with shredded parmesan on top and a crusty French bread.


Photo and Recipe by Caitlin Flemming


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Since 2009, I’ve been documenting and sharing the small bits of inspiration that make up my daily life. Here, you’ll find musings on all things lifestyle, from fashion to motherhood. The common theme is recognizing and creating beauty in the everyday.