Green Minestrone recipe

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Ingredients

2 tablespoons olive oil
1 white onion, chopped
2 cloves garlic, pressed
1 ½ cups frozen cut green beans
1 cup frozen peas
2 large zucchini, chopped
10 cups vegetable broth
½ teaspoon minced fresh rosemary
2 cups cooked great Northern beans
¾ cup ditalini pasta
½ cup minced fresh parsley
½ cup grated Parmesan cheese
salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as needed

Nutrition Info

347.6 calories
carbohydrate: 48.9 g
cholesterol: 5.9 mg
fat: 10.4 g
fiber: 9.9 g
protein: 15.9 g
saturatedFat: 2.3 g
servingSize: -
sodium: 915.7 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

This is the classic and authentic Italian minestrone with a green twist. No tomatoes here! You may brown some pancetta or bacon in olive oil before proceeding with the recipe if you wish. I prefer to use a good quality vegetable bouillon to vegetable broth. The taste is more authentic and you simply need to skip the salt.

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