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Green Minestrone

Rated as 4.4 out of 5 Stars

"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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50 m servings 348
Original recipe yields 6 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 348 calories; 10.4 48.9 15.9 6 916 Full nutrition

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Read all reviews 5
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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...

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!!! S...

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...

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 ne...