Blond Minestrone

Light, wholesome, and brimming with garden-fresh flavors, Blond Minestrone is a vibrant twist on the classic Italian soup. This comforting recipe skips the traditional tomato base, focusing instead on a medley of golden-hued vegetables like parsnips, Yukon Gold potatoes, and zucchini, complemented by tender cannellini beans and a fragrant blend of thyme and rosemary. The soup’s creamy, brothy base is simple yet flavorful, making it an excellent choice for a nutrient-packed meal that doesn’t skimp on taste. Perfect for weeknight dinners, this one-pot dish comes together in under an hour, with a prep time of just 20 minutes. Serve it warm, garnished with fresh parsley and optional Parmesan, alongside crusty bread to soak up every last drop. It’s cozy, vegetarian-friendly, and ideal for showcasing seasonal produce—your new go-to for healthy comfort food!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 1 large Leek (white and light green parts only), thinly sliced
• 3 cloves Garlic, minced
• 3 stalks Celery, diced
• 2 medium Parsnip, diced
• 2 medium Zucchini, diced
• 2 medium Yukon Gold potatoes, diced
• 1 cup Green beans, trimmed and cut into 1-inch pieces
• 1 15-ounce can Canned cannellini beans, drained and rinsed
• 8 cups Vegetable broth
• 1 teaspoon Fresh thyme, chopped
• 1 teaspoon Fresh rosemary, chopped
• 1.5 teaspoons Salt
• 0.5 teaspoon Freshly ground black pepper
• 3 tablespoons Fresh parsley, chopped (for garnish)
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the sliced leek and cook, stirring frequently, for 3-4 minutes until softened but not browned.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the celery, parsnip, zucchini, and potatoes to the pot, and cook for 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer and add the green beans, thyme, rosemary, salt, and pepper. Stir to combine.

Step 7

Cover the pot and simmer for 20 minutes, or until the vegetables are tender.

Step 8

Stir in the cannellini beans and cook for an additional 5 minutes to warm them through.

Step 9

Taste and adjust salt and pepper, if necessary.

Step 10

Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.

Step 11

Serve warm with crusty bread for a complete meal.

Nutrition Facts

Serving size	4121.2 grams (4121.2g)

Amount per serving	% Daily Value*
Calories	2562

Total Fat 80.20g	103%
Saturated Fat 21.70g	109%
Polyunsaturated Fat 9.70g
Cholesterol 47mg	16%
Sodium 9577mg	416%
Total Carbohydrate 383.90g	140%
Dietary Fiber 77.70g	278%
Total Sugars 70.60g
Protein 104.40g	209%

Vitamin D 0IU	0%
Calcium 1566mg	120%
Iron 29mg	159%
Potassium 10306mg	219%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 15.6%

Carbs: 57.4%