With a green touch, this is the traditional and traditional Italian minestrone. Not a tomato in sight! Before beginning the recipe, you can brown some pancetta or bacon in olive oil if you like. As opposed to vegetable broth, I favor using high-quality vegetable bouillon. You just need to forego the salt because the flavor is more real.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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 Facts
| Calories | 348 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 10 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 916 mg |
| Sugars | 10 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Not super flavorful.
So good!!! I only had 3 cups chicken stock, so I used that plus 3 cups water. Soup came out perfect, chunky and delicious! My husband said it’s his new favorite and my 5 year old inhaled it!!! Serve with crusty bread.
This is really good, and fairly simple to make. I used a good vegetable bullion, as the author recommended, and omitted the salt. Couldn’t find the correct pasta, so used salad macaroni which worked fine. One note: 10 minutes at medium high heat was much too much for the onion and garlic (the mixture started to brown after 5 minutes at medium, at which point I proceeded with the rest of the recipe). Healthy and very tasty!
Very good, fresh-tasting take on minestrone. I used white kidney beans and vegetable bullion in water since that’s what I had on hand. The fresh herbs brought a lot of flavor to the simple broth I used.
This was a really nice change from the ordinary tomato based minestrone. I made as written except that I waited until the last five minutes to drop my zucchini in because I like it crisp. The next time I make this I will wait to put the peas and green beans in then too but that is just a personal preference. I find this works better for me when the leftovers are reheated as well. All the veggies hold their bright green color that way. This one is a keeper!