Green Minestrone Soup

Dinner, Lunch

Green Minestrone Soup Recipe

Green Minestrone from Everyday Fresh: Meals in Minutes by Donna Hay is packed with flavor– not to mention lots of vegetables. This minestrone soup recipe is perfect for winter and is simple, tasty and quick to make.  We used our zesty lemon salt and fresh herbs like mint and parsley to finish to perfection. 


15 min
40 min
55 mins

4 4


  • 1 tablespoon Extra Virgin Olive Oil
  • 2 leeks, trimmed and sliced
  • 6 cups of chicken stock or vegetable stock
  • 1/2 cup of cracked Freekeh, rinsed and drain ( you can use farro or barley as a substitute)
  • 2 small zucchini grated
  • 1/2 pound of broccoli cut into small florets
  • 1/4 pound of green beans, trimmed and chopped in half
  • 1 cup of frozen or fresh shelled edamame
  • 1 tablespoon of finely grated lemon zest
  • 1/4 cup of flat leaf parsley
  • 1/4 cup of mint leaves
  • Old Salt Merchants lemon salt or sea salt
  • Finely grated parmesan, to serve


  1. Heat a large sauce pan over med-high heat.
  2. Add the oil and leek and cook for 5 minutes.
  3. Add stock (chicken or vegetable) and the Freekeh (or faro) and bring to a boil.
  4. Reduce heat to a simmer, then cover and cook for 30 minutes.
  5. Uncover then add the zucchini, broccoli, green beans, and edamame and cook for another 10 minutes uncovered.
  6. Stir in the lemon zest, parsely, mint, lemon salt and pepper.
  7. Serve with grated parmesan to finish the soup.

Tips / Notes

  • To freeze, allow it to cool, then divide between airtight container in the freezer for up to three months. *Freekeh is an ancient Middle Eastern Grain - we use Bob's Red Mill Brand * You can add mint pesto to this soup for added zing.
  • Adapted from Donna Hay's Everyday Fresh Cookbook


minestrone, vegetables, lemon, winter soup, healthy soup, green soup

Green Minestrone Soup Reviews