Spring Vegetable Minestra with Mint & Basil Pistou

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If you don't already stash Parmesan rinds in your freezer, look for them at a supermarket with a specialty cheese section—ask for them if they're not prepackaged. You'll need six to eight rinds.

Bill Millholland

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Spring Vegetable Minestra with Mint & Basil Pistou — Photo: Eva Kolenko

Active Time:

30 mins

Total Time:

1 hr 15 mins

Servings:

Nutrition Profile:

Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

Soup

2 quarts cold water
2 stalks fennel plus 1/2 cup diced fennel bulb, divided
2 bay leaves
1 small bunch fresh thyme
½ teaspoon black peppercorns
2 3-inch pieces orange zest
8 ounces Parmesan cheese rinds
1 cup diced tomato
½ cup diced carrot
½ cup diced green beans
½ cup diced leek
1 (15 ounce) can no-salt-added white beans, rinsed
¼ teaspoon crushed red pepper
6 cups chopped escarole
4 cups spinach, stemmed
½ teaspoon kosher salt
½ teaspoon ground pepper

Pistou

3 cups lightly packed basil leaves
1 cup lightly packed mint leaves
¾ cup grated Parmesan cheese
2 teaspoons chopped garlic
¼ teaspoon crushed red pepper
¼ cup extra-virgin olive oil

Directions

To prepare soup: Bring water to a boil in a large pot over medium-high heat. Wrap fennel stalks, bay leaves, thyme, peppercorns and orange zest in cheesecloth and tie with kitchen string. Add to the pot along with Parmesan rinds. Adjust heat to maintain a simmer, partially cover and cook for 30 minutes.
Stir in diced fennel, tomato, carrot, green beans, leek, white beans and crushed red pepper. Partially cover and simmer until the vegetables are very tender, about 30 minutes.
Meanwhile, prepare pistou: Combine basil, mint, grated Parmesan, garlic and crushed red pepper in a food processor. Process until the herbs are finely chopped. Scrape down the sides. With the motor running, stream in oil and process until mostly smooth.
Remove the Parmesan rinds and sachet from the soup. Stir in escarole and spinach; cook until wilted, about 5 minutes. Season with salt and pepper. Serve topped with the pistou.

Equipment

Cheesecloth, kitchen string

Originally appeared: EatingWell Magazine, April 2021

Nutrition Facts (per serving)

240	Calories
14g	Fat
19g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups soup & 2 Tbsp. pistou
Calories 240
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 7g	25%
Total Sugars 2g
Protein 9g	18%
Total Fat 14g	18%
Saturated Fat 3g	15%
Cholesterol 11mg	4%
Vitamin A 6694IU	134%
Sodium 469mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Spring Vegetable Minestra with Mint & Basil Pistou

Ingredients

Directions

Equipment

Nutrition Facts (per serving)

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