Green minestrone uses basic green vegetables to make up a delicious and healthy soup to warm up a chilly day. Use other veggies like spinach or add green bell peppers if desired.
2 teaspoons olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
1/4 of a medium sized cabbage, outer leaves removed and finely shredded
4 cups water
1 teaspoon Vegetable Stock Powder
1 400g can cannellini beans, rinsed and drained
1 large zucchini, trimmed and cut into bite-sized pieces
250g broccoli, trimmed and cut into small florets
200g green round beans, trimmed and cut into bite sized pieces
1/4 cup chopped fresh continental parsley
2 teaspoons finely grated lemon rind
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for two to three minutes or until it becomes fragrant and the onions are translucent. Add the cabbage and stir-fry it for two minutes or until it wilts slightly.
Pour the water into the saucepan. Add the vegetable stock powder and cannellini beans. Set the heat to high and bring it to a boil. Stir occasionally. Reduce the heat to low and let it simmer for five minutes.
Place the zucchini, broccoli and green beans in the saucepan. Let it simmer for five minutes or until the broccoli is bright green. The vegetables must be tender but crisp. Do not overcook. Season it with salt and pepper to taste.
Put the parsley and the lemon rind in a small bowl. Mix well. Ladle the soup into individual bowls and sprinkle it with the parsley and lemon rind mixture before serving. Serve immediately.
Photo Courtesy Of: jyri