Green Minestrone
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 white onion, chopped ⓘ
- 2 cloves garlic, pressed ⓘ
- 1 1/2 cups frozen cut green beans ⓘ
- 1 cup frozen peas ⓘ
- 2 large zucchini, chopped
- 10 cups vegetable broth ⓘ
- 1/2 teaspoon minced fresh rosemary ⓘ
- 2 cups cooked great Northern beans ⓘ
- 3/4 cup ditalini pasta ⓘ
- 1/2 cup minced fresh parsley ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- salt and freshly ground black pepper to taste ⓘ
Instructions
- Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
- Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
- Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.
Nutrition & Diet Analysis (per serving)
837
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).