Light Vegetable Minestrone

For 8 persons


  • 2 tablespoons extra virgin olive
  • 2 onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 300g fresh green beans, cut into ½ inch pieces
  • 2 medium zucchini, diced
  • 4 tomatoes, diced
  • 500g kale, chopped
  • 2 small cans white beans(optional)
  • 2 cloves garlic, minced
  • 2 liter of chicken broth
  • 2 teaspoons of red wine vinegar
  • 1 teaspoons sea salt
  • ½ teaspoons black pepper
  • 8 teaspoons prepared pesto sauce


Heat the oil in a large pot with over medium-high heat, add onion, carrot, celery, green beans and garlic, stirring frequently, until the vegetables are soften, around 10 mins.

Add the chicken broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, around 10 mins.

Add white beans(optional), kale, zucchini, tomatoes, vinegar, salt and pepper, increase heat to return to a boil, cook until the kale and zucchini are soften, around 10 mins.

Serving with a teaspoon of pesto sauce on top.

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