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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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

348 calories; protein 15.9g 32% DV; carbohydrates 48.9g 16% DV; fat 10.4g 16% DV; cholesterol 5.9mg 2% DV; sodium 915.7mg 37% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2016
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. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/23/2018
Not super flavorful. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/18/2015
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! Read More
(1)
Rating: 5 stars
01/10/2016
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. Read More
(1)
Rating: 5 stars
09/13/2017
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! Read More
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Rating: 3 stars
04/23/2018
Not super flavorful. Read More
Rating: 5 stars
02/11/2018
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. Read More