Green Minestrone with Homemade Crackers

In this class we’re talking greens, beans, and grains. A super nutritious take on the classic Italian minestrone soup will leave you full and happy. No skimping on taste–we’ll show you how to build big flavors in veggie-based dishes. Plus, we’re making crispy crunchy crackers, a recipe you’ll definitely want to hold onto.

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Green Minestrone with Homemade Crackers

This vibrant, veggie-packed green minestrone is comforting yet light, and pairs beautifully with crispy, nutty homemade rosemary-Parmesan crackers. A wholesome, hearty meal that feels both rustic and refreshing.

Print the Recipe

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Minestrone Soup:

• 1 tbsp olive oil
• 1½ cups yellow onion, diced
• 1 cup celery, diced
• 1 tbsp garlic, minced
• 2½ cups broccoli, chopped
• 2 cups cabbage, sliced
• 2 cups zucchini, diced
• 1½ cups kale, stems removed and sliced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 (15 oz) can cannellini beans, drained and rinsed
• 6 cups low-sodium chicken or vegetable stock
• 1½ cups cooked farro
• 1 cup unsweetened almond milk

Homemade Crackers:

• 1 cup almond flour
• ½ cup finely ground oats
• ¼ cup grated Parmesan cheese
• 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup cold unsalted butter, cubed
• 2–4 tbsp ice water
• ¼ cup finely chopped nuts (almonds, walnuts, or pecans)

Instructions

Minestrone Soup:

1. Heat oil in a pot over medium heat. Add onion, celery, and garlic. Sauté for 3–4 minutes.
2. Add broccoli and cabbage. Cook another 3–4 minutes.
3. Add zucchini, kale, herbs, salt, and pepper. Sauté for 2 more minutes.
4. Stir in cannellini beans and stock. Bring to a simmer.
5. Stir in farro and almond milk. Heat through and serve.

Homemade Crackers:

1. In a food processor, pulse together almond flour, oats, Parmesan, rosemary, salt, and pepper.
2. Add butter and pulse until mixture resembles coarse crumbs.
3. Slowly add ice water, 1 tbsp at a time, until a dough ball forms.
4. Knead briefly, wrap in plastic, and chill for 30 minutes.
5. Preheat oven to 375°F (190°C). Roll dough to ⅛-inch thick.
6. Press chopped nuts into dough and cut into desired shapes.
7. Place on parchment-lined baking sheet. Optional: sprinkle with extra Parmesan and rosemary.
8. Bake for 12–15 minutes until golden and crisp. Cool on a wire rack before storing.

Homemade | homemadecooking.com

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