Green Minestrone

asian european greek italian korean mediterranean middle eastern region side soup main savory umami hard fast

Prep

29 min

Cook

70 min

Total

99 min

Ingredients (14)

2 tablespoons olive oil g

1 white onion, chopped g

2 cloves garlic, pressed g

1 ½ cups frozen cut green beans g

1 cup frozen peas g

2 large zucchini, chopped g

10 cups vegetable broth g

½ teaspoon minced fresh rosemary g

2 cups cooked great Northern beans g

¾ cup ditalini pasta g

½ cup minced fresh parsley g

½ cup grated Parmesan cheese g

salt and freshly ground black pepper to taste g

1 tablespoon extra-virgin olive oil, or as needed g

Nutrition

kcal

fat

carbs

protein

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.