Green Minestrone

Green Minestrone

By The Weekly  

July 15, 2019

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Contrary to the stereotypical minestrone, this recipe produces a minestrone soup that is green! Easy to make and still healthy and enjoyable to eat.

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 to 6 Servings


1 tbsp olive oil

4 stalks celery, diced

2 zucchini, diced

3 green onions, finely sliced

⅓ bunch parsley, leaves and stems separated, chopped

4 garlic cloves, crushed

1 tsp dried Italian herbs

8 cups (2 litres) vegetable stock

2 kale leaves (200 g), vein discarded, shredded

1 cup frozen baby peas

¾ cup risoni

1 egg

¼ cup parmesan, plus extra, to serve

Lemon wedges, to serve


1In a large saucepan, heat oil on high. Saute celery, zucchini, onion, parsley stems, garlic and herbs 2-3 mins until tender.

2Stir in stock, bring to the boil. Reduce heat to low and simmer, covered, 10 mins.

3Add kale, peas and risoni. Simmer, covered, 8-10 mins until risoni is al dente. Season to taste.

4In a jug, whisk egg with parmesan. Swirl through soup in a thin stream. Serve soup sprinkled with extra parmesan and parsley leaves. Accompany with lemon wedges.

Tip: Silverbeet or baby spinach can be used in place of kale.

Photo: John Paul Urizar/Bauer