The word verde means green in Italian, and green vegetables—with just a few beans for texture and protein—are the theme of this Italian-inspired minestrone soup. Use your imagination when making this soup, and snap up the green vegetables that look crisp and fresh—wherever you do your shopping.

Ingredients:

3 tablespoons olive oil
4 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
2 parsnips, peeled and sliced
4 carrots, preferably Sunshine, peeled and sliced
16 cups vegetable or chicken stock
2 bay leaves
2 teaspoons dried oregano
1/2 pound fresh green beans or Roma beans, tough ends removed
4 zucchini, diced into 1/2-inch chunks
1/2 pound okra, fresh or frozen, sliced
1/2 pound frozen fava or lima beans
1 can (16 ounces) white cannellini beans, drained and rinsed
1/2 pound fresh spinach leaves
1 cup frozen peas
1 tablespoon balsamic vinegar
1 bunch fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Directions:

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, parsnips, and carrots. Sauté for 10 minutes. Add the stock, bay leaves, and oregano and bring to a boil. Reduce the heat to medium and simmer for 12 minutes. Add the green beans, zucchini, and okra. Simmer an additional 7 minutes. Add the fava beans, cannellini beans, spinach, and frozen peas and stir to wilt the spinach. Add the vinegar, basil, olive oil, salt, and pepper and simmer an additional 3 to 5 minutes. Remove and discard the bay leaves before serving.

Makes 16 servings.