Green Minestrone

  4.5 – 5 reviews  • Minestrone

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

  1. 2 tablespoons olive oil
  2. 1 white onion, chopped
  3. 2 cloves garlic, pressed
  4. 1 ½ cups frozen cut green beans
  5. 1 cup frozen peas
  6. 2 large zucchini, chopped
  7. 10 cups vegetable broth
  8. ½ teaspoon minced fresh rosemary
  9. 2 cups cooked great Northern beans
  10. ¾ cup ditalini pasta
  11. ½ cup minced fresh parsley
  12. ½ cup grated Parmesan cheese
  13. salt and freshly ground black pepper to taste
  14. 1 tablespoon extra-virgin olive oil, or as needed

Instructions

  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.

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

Julie Fox
Not super flavorful.
Anthony English
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.
Linda Rios
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!
Michael Powell
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.
Darlene Flores
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!

 

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