Minestrone Verde

Prep Time
Cook Time
Ready In

"Recipe source: Cooking Light (June 2017)"

Original recipe yields 4 servings


  • Serving Size: 1 (469.9 g)
  • Calories 340.5
  • Total Fat - 13.5 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 25.8 mg
  • Sodium - 1363.9 mg
  • Total Carbohydrate - 42.6 g
  • Dietary Fiber - 5.1 g
  • Sugars - 6.5 g
  • Protein - 14.5 g
  • Calcium - 208.5 mg
  • Iron - 3.9 mg
  • Vitamin C - 39.1 mg
  • Thiamin - 0.4 mg

Step 1

In a food processor process the basil, cheese, pine nuts and garlic until finely chopped. Add 1 1/2 tablespoons oil and process until combined.Set aside.

Step 2

In a dutch oven heat the remaining oil (1 1/2 teaspoons) over medium heat. Add leeks, cook, stirring often until softened about 5-7 minutes. Stir in zucchini and cook stirring occasionally until tender but not browned - 3-5minutes. Add chicken broth and bring to a boil over medium high heat. Reduce to medium low and simmer for 8-10 minutes.

Step 3

Meanwhile cook tortellini in a pot of boiling water for a few minutes less than package directions (5-7 minutes); drain.

Step 4

Add tortellini, spinach and peas to soup. Stir in lemon juice and salt.

Step 5

Ladle into bowls and top each serving with the pesto and sprinkle with pepper.

Tips & Variations

No special items needed.



I just knew this soup would be awesome! Made as directed with only a wee change...I added cayenne and and a splash of cream. The pesto and lemon juice bring a wonderful punch of flavour. We thoroughly enjoyed our dinner. UPDATE 9/12/20: This time added bay scallops to this wonderful soup. Next time it will be chicken. Thank you for sharing a do again recipe Ellie! Made for Billboard Recipe Tag.

review by:
(21 Jul 2020)