Minestra Verde

Course Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 4 tbsp olive oil
  • 1/4 lb pancetta sliced and chopped small
  • 1 medium leeks white and green parts, chopped
  • 1 small fennel fresh; bulb chopped
  • 1 large clove garlic minced
  • 1/2 tsp thyme dried
  • 1 bay leaf dried
  • 1/2 tsp paprika smoked
  • 6 cups water
  • 2 cups peas, green dried; cooked according to package instructions
  • 2 cups zucchini diced in 1/2" pieces
  • 2 cups spinach chopped
  • 1/2 tsp baking soda
  • 2 tsp salt
  • 1/2 tsp pepper black
  • 1/2 cup basil torn up with your hands, as garnish
  • parmesan cheese shaved, as topping


  1. In a Dutch oven, heat 2 tbsp of the olive oil at medium heat. Add chopped pancetta and cook for about 3-4 minutes or when it starts to brown. Lower heat to medium-low.

  2. Add the cut leek and the fennel and stir to combine; saute for about 3-4 minutes.
  3. Add the garlic, thyme, bay leaf and smoked paprika. Season with salt and pepper.
  4. Stir in the water and the peas and bring to a boil. Reduce heat and simmer, covered for about 10
  5. Add the zucchini and spinach. Stir in the baking powder, it will keep the green vegetable looking bright green. Taste for seasoning and adjust to your liking.
  6. Remove bay leaf.
  7. To serve, portion the minestra into 6 bowls and top each with basil and shaved parmesan.