SEARCH
More 1 Photos

Green Minestrone Recipe

Recipe by: Melanie C.

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Heat 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.
  • 2Slowly 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.
  • 3Ladle 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 348 cals
  • 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
  • 1 tablespoon extra-virgin olive oil, or as needed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    348
    17%
  • Fat:
    10.4
    16%
  • Carbs:
    48.9
    16%
  • Protein:
    15.9
    32%
  • Cholesterol:
    6
    2%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like