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Minestrone Verde

Name: Minestrone Verde (Sant Ambroeus Copycat!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 yellow onion (finely chopped); 1 fennel bulb (finely chopped); 3 stalks celery (thinly sliced); 6 garlic cloves (minced); 1 medium sweet potato (peeled and chopped); 2 medium yellow potatoes (chopped); 6 cups water; 3 cubes vegan "chicken" bouillon; 3 tbsp nutritional yeast; 1 tsp Italian seasoning; ¼ tsp red pepper flakes (optional); 8 oz baby spinach; 1 bunch Italian parsley; 14.5 oz cannellini beans (drained and rinsed); ½ lemon juice; salt and pepper (to taste); dairy-free parmesan (to garnish)

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Inspired by Sant Ambroeus, this Minestrone Verde is packed with fresh vegetables, tender potatoes, white beans, spinach, and Italian parsley. Blending the greens with some of the vegetables creates a beautiful, creamy green soup without any dairy. It's savory, comforting, naturally gluten-free, and ready in about 30 minutes. A little lemon and dairy-free parmesan finish it off perfectly!

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Minestrone Verde Sant Ambroeus Copycat!

The first time I went to Sant Ambroeus was years ago in SoHo, New York City, and funny enough, I ended up meeting one of my now-closest friends on the patio!!! Fast forward a few years, and now that I live in Aspen, I’m pretty spoiled because we have not only the adorable Sant Ambroeus coffee shop, but the full restaurant, too!

The other day, one of my best friends took me to lunch because we absolutely HAD to try her “favorite green soup.” She’d been raving about their Minestrone Verde and was practically begging me to figure out how to recreate it at home. And really, who am I to turn down a lunch date, a glass of Italian white wine, and a little recipe research?

So there we sat, sipping our wine and catching up on life, love, and everything in between, while I savored every bite of this gorgeous, vibrant green soup and tried to figure out what made it so delicious. It’s silky, savory, packed with fresh vegetables and herbs, and somehow tastes incredibly rich and comforting while still being light and fresh. And that COLOR!!! I’ve never been so excited about a bowl of green vegetables in my life, lol.

How the Copycat Was Born!

Naturally, I went home determined to recreate it, and I’m so excited to share my version of Sant Ambroeus‘s famous Minestrone Verde!

The secret is blending fresh greens and herbs into a hearty vegetable base, giving it that beautiful bright green color and velvety texture without needing any dairy. It’s loaded with nourishing vegetables, plant-based goodness, and fresh, comforting flavor. I also added tender white beans for fiber and protein, and blended part of them for a bit of creaminess (optional).

This soup is proof that a big bowl of vegetables can be every bit as satisfying as your favorite comfort food. And the best part? You don’t need a reservation at Sant Ambroeus to enjoy it – although it is one of my favorite lunch spots in Aspen, so I will definitely still be going there as much as possible, hehe!

What is Minestrone Verde?

Minestrone verde is a green variation of traditional Italian minestrone soup, made with green vegetables, herbs, and a savory vegetable broth. While classic minestrone often features tomatoes, beans, and pasta, this version focuses on fresh greens and vegetables for a lighter, more herbaceous flavor.

My recipe is inspired by the Minestrone Verde at Sant Ambroeus, with a few Jackfruitful additions. I use spinach and Italian parsley for that gorgeous green color, potatoes for body, and cannellini beans for extra protein and fiber. Blend some of the vegetables and beans with the greens to give the soup a creamy, velvety consistency.

Think of it as a cross between a hearty vegan minestrone and a silky green vegetable soup!

Why You’ll Love This Soup!

This easy minestrone soup is a great way to get more vegetables into your day without feeling like you’re eating a bowl of puréed greens. The fennel, garlic, and bouillon give it plenty of savory flavor, while the potatoes and white beans make it satisfying enough for lunch or a light dinner.

It’s also completely dairy-free, naturally gluten-free when made with gluten-free bouillon, and ready in about 30 minutes, which is an absolute yes for me. You can leave the broth lighter or blend some of the vegetables for a thicker, creamier finish. Either way, it’s a beautiful soup that tastes just as good as it looks.

Minestrone Verde Ingredients

This green vegetable soup uses simple ingredients, but each one contributes to its flavor and texture. Here’s what you’ll need:

Yellow Onion: Creates a sweet, savory base as it softens in the pot.
Fennel Bulb: Adds a subtle, slightly sweet anise flavor that gives the broth a little more depth. Don’t worry if you’re not usually a fennel fan; the flavor mellows as it cooks.
Celery: Adds freshness and a classic savory flavor.
Garlic: Six cloves might sound generous, but they add plenty of flavor without overpowering the greens.
Sweet Potato and Yellow Potatoes: Add a little natural sweetness and make the soup hearty and tender. When blended, their starch also helps create a creamier consistency.
Vegan Chicken Bouillon: Adds the savory depth you’d normally get from a long-simmered vegetable broth. I use three cubes with six cups of water.
Nutritional Yeast: Brings a subtle cheesy, savory flavor without dairy.
Italian Seasoning: Adds familiar Italian herbs that complement the fennel, garlic, and vegetables.
Red Pepper Flakes: Optional, but a little heat balances the sweet vegetables nicely.
Baby Spinach: The secret to that vibrant green color! Spinach has a mild flavor, making it perfect for a soup that’s packed with greens without tasting overly grassy.
Italian Parsley: Adds a bright, fresh herbal flavor that makes this soup taste lighter and more vibrant.
Cannellini Beans: Add plant-based protein, fiber, and a soft, creamy texture. I like blending some of them into the soup for extra body.
Fresh Lemon Juice: Brightens the broth and balances the richness of the potatoes and beans.
Dairy-Free Parmesan: Optional for serving, but delicious with the savory broth and fresh herbs.

How to Make This Minestrone Soup

This vegan minestrone soup comes together in one main pot, with a quick blending step at the end.

Sauté the Vegetables

Heat a large Dutch oven over medium heat with a splash of water or cooking oil. Add the chopped onion, fennel, and celery. Sauté for 2-3 minutes, stirring occasionally, until they begin to soften and smell fragrant. Add the minced garlic and cook for another 30-60 seconds.

Simmer the Potatoes

Add the chopped sweet potato and yellow potatoes, followed by six cups of water and the vegan chicken bouillon cubes. Bring everything to a simmer and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Stir in the nutritional yeast, Italian seasoning, optional red pepper flakes, and drained cannellini beans.

Blanch the Greens

Here’s the trick to keeping your minestrone verde beautifully green! Add the spinach and parsley to the simmering broth for about one minute, just until wilted and vibrant. Use a slotted spoon to remove the greens and immediately transfer them to a bowl of ice water. This stops the cooking process and helps preserve their color. You can also blanch the greens separately in a pot of boiling water if you prefer.

Blend Until Smooth

Drain the cooled greens and transfer them to a blender. You have two options depending on your preferred texture:

Light & Brothy: Blend the spinach and parsley with a little water until smooth. This creates a thinner soup while keeping the potatoes and beans intact.
Thick & Creamy: Add a couple of ladles of the cooked vegetables, beans, and broth to the blender with the greens. Blend until smooth and creamy. This is my personal favorite way to enjoy the soup. The potatoes and beans give the soup a beautiful velvety texture without needing cream.

Combine & Serve

Pour the blended greens back into the pot and gently stir until the broth turns a gorgeous shade of green. Add the fresh lemon juice and season with salt and pepper to taste. Warm gently if needed, but avoid boiling the soup for too long after adding the greens, which can dull their color.

Minestrone Serving Suggestions

This soup is hearty enough for a light meal, but I love serving it with something for dipping. Think garlic bread, crusty sourdough, or a grilled cheese sandwich! Be sure to finish each bowl with fresh parsley, cracked black pepper, a squeeze of lemon, or a little dairy-free parmesan!

Tips for Making This Vegan Minestrone

A few things make a big difference when preparing this easy green soup.

Don’t Skip the Fennel: It adds subtle sweetness and depth you won’t get from onion and celery alone.
Cook the Potatoes Until Tender: They should be soft enough to blend smoothly without leaving little chunks.
Blanch the Greens Briefly: About a minute is all you need. Overcooking spinach and parsley can dull their bright color.
Use an Ice Bath: This helps stop the cooking process immediately and keeps the greens vibrant.
Blend Some of the Beans: For a thicker soup, blend a portion of the cannellini beans and potatoes with the spinach and parsley.

Minestrone Verde FAQ

Is Minestrone Verde the Same as Traditional Minestrone? Not exactly; traditional minestrone often includes tomatoes, beans, pasta, and a variety of seasonal vegetables. Minestrone verde focuses on green vegetables and herbs, giving it a fresher flavor and vibrant color. Both are hearty, Italian-inspired vegetable soups, but this version is lighter and more herbaceous.

Can I Substitute the Cannellini Beans? Absolutely. Great Northern beans or navy beans are good alternatives because they have a similarly mild flavor and creamy texture.

Can I Freeze Minestrone Verde? Yes. Let the soup cool completely, then transfer it to freezer-safe containers for up to 2–3 months. The green color may become a little less vibrant after freezing and reheating, but the flavor will still be delicious.

How Long Does Homemade Minestrone Last in the Fridge? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of water or broth if needed. Try not to boil it aggressively to preserve the green color.

Can I Add Pasta to Minestrone Verde? Of course! Small pasta shapes like ditalini or orzo would be delicious, although they’ll make the soup more filling.

Why Is My Green Soup Turning Brown? Green vegetables contain chlorophyll, which can lose its vibrant color with prolonged heat. Briefly blanch the spinach and parsley, cool them in an ice bath, and avoid extended boiling after blending to help maintain that beautiful green color.

Did you make this recipe?

I’d love to hear what you think! Have you tried the original from Sant Ambroeus?

Try these other delicious soups next!

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Minestrone Verde (Sant Ambroeus Copycat!)

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soup

Calories: 285

Equipment

Blender
stove
Dutch Oven

Ingredients

1 yellow onion, finely chopped
1 fennel bulb, finely chopped
3 stalks celery, thinly sliced
6 garlic cloves, minced
1 medium sweet potato, peeled and chopped
2 medium yellow potatoes, chopped
6 cups water
3 cubes vegan "chicken" bouillon
3 tbsp nutritional yeast
1 tsp Italian seasoning
¼ tsp red pepper flakes, optional
8 oz baby spinach
1 bunch Italian parsley
14.5 oz cannellini beans, drained and rinsed
½ lemon juice
salt and pepper, to taste
dairy-free parmesan, to garnish

Method

Heat a large Dutch oven over medium heat and add a splash of water or cooking oil to coat. Add in the onion, fennel, and celery and sauté for 2-3 minutes until tender and fragrant. Add in garlic and sauté for another 30-60 seconds.
Add in the sweet potato and potato, pour in the water, and add the bouillon cubes. Simmer for 15-20 minutes until potatoes are very tender. Pour in the nutritional yeast, Italian seasoning, and red pepper flakes. Add the beans.
Blanch the spinach and parsley for just about a minute until vibrant green (you can do this in a separate pot of water or directly in the simmering veggies and broth). Remove the spinach and parsley and submerge directly in an ice bath to stop the cooking. Transfer to a blender.
Option 1: Add a bit of water and puree just the spinach, parsley, and water for a thinner soup.
Option 2: Add a couple ladles of veggies and beans and puree for a thicker, creamier soup! (I like this option!)
Pour the blended greens back into the soup and stir to combine. Add the lemon juice and season with salt and pepper to your liking!
Serve hot, topped with dairy-free parmesan and a piece of crusty bread!!

Nutrition

Serving 1servingCalories 285kcalCarbohydrates 60gProtein 15gFat 1gSaturated Fat 0.2gPolyunsaturated Fat 0.3gMonounsaturated Fat 0.1gSodium 493mgPotassium 1467mgFiber 15gSugar 7gVitamin A 14673IUVitamin C 69mgCalcium 231mgIron 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Minestrone Verde