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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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