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Green Minestrone with Fennel and Parmesan

A hearty and nutritious soup made in the slow cooker, blending vibrant vegetables and the richness of Parmesan, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 8 cups unsalted vegetable broth
  • 1.5 teaspoons salt
  • 1 piece Parmesan rind (2 inch piece) plus shaved Parmesan for serving
Vegetables
  • 1 small bulb fennel cut stalks and fronds off; fronds reserved for garnish
  • 1/2 medium head Savoy or napa cabbage (about 1 pound) cored and thinly sliced
  • 2 medium zucchini halved and cut into 1-inch pieces
  • 1 cup frozen shelled edamame
  • 1 can (15 ounce) white beans rinsed
Flavor Enhancers
  • 3 tablespoons pesto
  • to taste ground black pepper
  • 6 teaspoons extra-virgin olive oil

Method
 

Preparation
  1. Combine the broth, salt, and Parmesan rind in a 6-quart slow cooker.
  2. Cut the stalks and fronds off the fennel bulb, reserving the fronds for garnish. Thinly slice the fennel bulb and add it to the cooker along with the cabbage, zucchini, edamame, and white beans.
Cooking
  1. Cover and cook on High for 4 hours.
  2. After 4 hours, remove and discard the Parmesan rind from the soup.
Serving
  1. Ladle about 1/3 cup of the broth into a small cup and stir in the pesto to create a thinner consistency.
  2. Serve the soup by ladling it into bowls, drizzling each portion with the thinned pesto, and grinding fresh black pepper over the top.
  3. Finish by adding 1 teaspoon of olive oil and sprinkling on the reserved fennel fronds. If desired, sprinkle shaved Parmesan on top.

Notes

To maximize your minestrone experience, pair it with crusty bread or a fresh side salad. Customize with toppings like croutons or fresh herbs.