Green Minestrone Soup
Green Minestrone Soup

Green Minestrone Soup

A hearty soup that can be whipped up in just 45 minutes, this green twist on the classic minestrone recipe hails from Liguria – the homeland of pesto.
Total Time
45 Minutes
2 tbsp of LUNAIO extra virgin olive oil
1 medium brown onion (finely chopped)
2 sticks of celery (finely chopped)
100g of SEGGIANO arborio risotto rice
1.5l of vegetable stock
Zest & juice of half a lemon
100g of tenderstem broccoli (chopped into bite size pieces)
100g of savoy cabbage (shredded)
100g of courgette (finely chopped)
75g of frozen peas
1 tbsp of SEGGIANO raw basil pesto, plus extra to serve
Fresh basil & parmesan shavings to serve (optional)
Step 1

Warm the oil in a large stockpot over a medium/low heat, then add the onion, celery and a large pinch of salt. Gently sweat for 10 minutes until softened and slightly golden.

Step 2

Stir the arborio risotto rice into the vegetables and cook for a further 2 minutes. Pour in the stock along with the lemon zest and juice. Bring to the boil and then turn down to a simmer for 15 minutes. Add salt and pepper to taste.

Step 3

Tip in the broccoli, cabbage, courgette and peas to the pan and simmer gently for a further 10-15 minutes or until the vegetables and the rice are tender. Stir in the pesto.

Recipe courtesy of

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