Saturday, March 20, 2021

Green Vegetable Minestrone #SoupSaturdaySwappers

This Minestrone is chock full of vegetables in all different shades of green. It is nutritous, delicous and feels like you are eating Spring.

Green Vegetable Minestrone

It's time for Soup Saturday Swappers......

Cam of Culinary Adventures with Camilla is hosting this month and invited us to "Put Some Spring in Your Minestrone".  Fun theme.  Let's see what people brought to the table.........

Soup Saturday Swappers is a group of bloggers who get together on the third Saturday of each month to share soup/stew recipes based on a theme chosen by one of the members.  We love making new friends.  If you are a blogger and interested in joining just drop your blog url in the comments below and I will send you an invitation.

Green Vegetable Minestrone

I adapted this Green Vegetable Minestrone from one found on the Eating Well website.  I substituted green beans for chick peas.  If you want extra protein add some chick peas instead or in addition to the green beans.  I did not have whole wheat pasta but if you do it can be used to add extra fiber and nutrition.

The nice thing about Minestrone is you can make it your own.  There are so many different versions and each one is scrumptious.  I have shared many with you in the past including Lightened Up Minestrone, Minestrone from Campania, Moonstruck Minestrone, and Spring Vegetable Minestrone.

Green Vegetable Minestrone pin

I hope you enjoy this minestrone as much as we did.  I can't wait to try some of the versions being shared by the others today.

Soup, Vegetables, First Courses, nutritious, Vegetarian, Vegan
Yield: 8 servings
Author: Wendy Klik
Green Vegetable Minestrone

Green Vegetable Minestrone

This Minestrone is chock full of vegetables in all different shades of green. It is nutritous, delicous and feels like you are eating Spring.
Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 4 M


  • 1 T. olive oil
  • 2 leeks, white and light green parts, well washed, halved and sliced
  • 2 stalk celery, sliced
  • 1 vidalia onion, chopped
  • 2 handfuls of fresh green beans, trimmed and halved
  • salt and pepper, to taste
  • 1 t. Italian Herb Seasoning
  • 1 zucchini,  halved and sliced
  • 1 potato, peeled and diced
  • 2 cloves garlic, minced
  • 8 c. water
  • 1 c. short cut pasta, I used elbows
  • 1 bunch chard leaves, stemmed and chopped
  • 1 c. frozen peas
  • Parmesan Cheese and Basil for garnish, if desired


  1. Heat the oil in a large soup pot over medium heat.  Add the leeks, celery, onion and green beans.  Season with salt, pepper and Italian herb seasoning and cook, stirring, until vegetables start to soften, about 10 minutes. 
  2. Add the zucchini, potato and garlic.  Cook and stir a minute more and then add the water.  Bring to a boil, reduce heat to low and simmer until vegetables are tender, about 15 minutes longer.
  3. Add the pasta and chard, cook for another 5-10 minutes until pasta is cooked to your preference, adding the peas for the last 4 minutes. Ladle into bowls and sprinkle with fresh parmesan and chopped basil leaves.


Adapted from a recipe at Eating Well.



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Created using The Recipes Generator


  1. I am loving all of these vegetable soups. Thanks for joining me this month, Wendy.

    1. Me too. Thanks for hosting and picking such a great theme.

  2. You can't have too many minestrone recipes. I think I'd prefer the green beans over chick peas too!

    1. It's what I had available but you could use both if you wanted.

  3. What a perfect version!! Love that you used chard in there - this sounds delicious!

  4. This soup sounds so warm and inviting!

  5. Soups are my favorite and love this one. Like your substitution of garbanzos with green beans. I love green veggies and rightaway I know I would love this soup.

  6. The soup sounds delicious. Will give this a try.


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