Minestrone verde

Since I think we’re all so sick of this winter that we’re even sick of complaining about it, I’ll list 3 things that are actually good about this weather (in the whole glass-half-full spirit):

1. I bought some snowshoes this year and have definitely gotten my money’s worth. I take Ruby snowshoeing in the park near our house. She loves it and never seems to get cold. Watching her race around while grabbing mouthfuls of snow melts my almost-frozen heart. Here she is in action:


2. Stuck inside => manicures. My nails have never looked so good. The latest is Essie Lilacism:


3. Cold winter weather means one thing in our house: Soup! I have tried a bunch of new recipes this winter and this one is definitely my favorite! It’s warm and also a little spicy thanks to the salsa verde topping. It’s sure to warm even the coldest fingers and toes.


Minestrone Verde, serves 3-4, adapted from The Healthy Chef

-1 large leek
-3 celery stalks
-2 T olive oil
-4 cups vegetable broth
-2 cups water
-2 small zucchini
-1 bunch tuscan kale
-1/2 t salt
-1 cup frozen peas
-1 cup frozen broccoli florets
-1 cup frozen asparagus tips
-Optional topping: Avocado and Salsa verde (recipe below)


Let’s do this: 
First, slice up the white and light green portion of the leek and slice the celery.



Heat up the olive oil in a large pot. Add the leek and celery and saute for about 4 minutes or until the leek and celery are soft.


Chop up your zucchini.


Cut out the inner vein from the kale and discard. Roughly chop the leaves.



Add the broth, water, zucchini, kale, and salt to the pot and bring to a simmer for about 10 minutes.

Add the frozen peas, broccoli, and asparagus. Simmer for about 5 more minutes.

Top your soup with avocado and salsa verde and try not to complain about the 6 inches of snow accumulating outside…



Salsa Verde:

-1/2 bunch fresh basil
-1/2 bunch fresh parsley
-2 cloves garlic
-1/2 t salt
-3 T lemon juice
-6 T olive oil


Combine all ingredients in a blender and process for about a minute. Before:


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7 thoughts on “Minestrone verde

  1. Jeff F. says:

    Yum! Ita definitely soup weather – roasted some butternut squash myself!

    Question – do you make your own veggie stock ?

  2. Looks delish. I made some more lentil butternut squash from Healthy Running Mom yesterday. I will try this one. Do you think I could do the salsa verde from a jar. You know I stink at making those homemade. Also, why frozen instead of fresh?? Thanks! Love the snow pic of Ruby!

    • Molly says:

      I’m sure you could use the salsa verde from a jar! the fresh is pretty good though, I have to say. You could also eliminate it completely and just top with avocado.
      I used frozen because it was easier and always in season :)

  3. Stacy says:

    I made this and it is delicious!!! The salsa verde was really easy and the lemon offered a nice zest. To get a protein boost, I ladled it over some quinoa. Super tasty!

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