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.
Ingredients
- olive oil: 2 Tbsp
- white onion: 1 piece (chopped)
- garlic, pressed: 2 clove
- ½ cups frozen cut green beans: 1 piece
- frozen peas: 1 cup
- zucchini: 2 piece (chopped)
- vegetable broth: 10 cups
- fresh rosemary: 0.5 tsp (minced)
- Great Northern beans: 2 cups (cooked)
- ditalini pasta: 0.75 cup
- fresh parsley: 0.5 cup (minced)
- Parmesan cheese: 0.5 cup (grated)
- salt and freshly ground black pepper: (to taste)
- extra-virgin olive oil: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
