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Minestrina Soup with an Accent

Minestrina Soup with an Accent

Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Calories 194 kcal


For the Minestrina

  • 2 tablespoons olive oil
  • 2 large carrots peeled and sliced diagonally
  • 2 medium onions sliced
  • 2 stalks celery sliced
  • 6 cups water
  • 1 bay leaf
  • salt and pepper to taste
  • 1/2 small cauliflower divided into florets
  • 2 small potatoes cut into 3/8" dice
  • 1 zucchini cut into half-moons
  • 2 tomatoes peeled, seeded and chopped (approximately 1 cup)
  • 1 clove garlic crushed
  • 1 tablespoon chopped fresh parsley

For the Pesto Croutes:

  • 6-8 slices of crusty bread I used the gluten-free bread ends
  • 1/3 cup Basil Pesto
  • 3/4 cup grated Parmesan cheese optional


To Make Minestrina

  1. In a large soup pot, heat the oil. Add the carrots, onion and celery and saute until they just start to soften and turn light brown, about 5-7 minutes. Stir in the water, bay leaf, and salt and pepper to taste. Cover and simmer 15-20 minutes.
  2. Add cauliflower and potatoes, and simmer 10 minutes more. Add zucchini, tomatoes, garlic and parsley and simmer 7-10 minutes more until zucchini are just tender.

To Make Pesto Croutes

  1. Toast bread. Spread pesto on top.

To Serve

  1. Ladle soup into bowls. Top with Pesto Croutes and Parmesan cheese, if using.

Recipe Notes

Adapted from Anne Willan, La Varenne.The original recipe calls for green beans; since I didn't have any, I substituted zucchini. Of course, as in most vegetable soup recipes, feel free to substitute whatever vegetables you have on hand, just adjust the cooking time accordingly. I decided to cook the potatoes along with the cauliflower instead of adding them later on as potatoes sometimes take longer to cook. For a dairy-free, vegan version, serve without the Parmesan cheese.

Note: Nutrition Facts do not include Pesto Croutes

Nutrition Facts
Minestrina Soup with an Accent
Amount Per Serving
Calories 194 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 373mg16%
Potassium 429mg12%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 7g14%
Vitamin A 4920IU98%
Vitamin C 27.7mg34%
Calcium 204mg20%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.