Ingredients50 m servings 348 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 348 calories; 10.4 g fat; 48.9 g carbohydrates; 15.9 g protein; 6 mg cholesterol; 916 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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...
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...