Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.16 Kcal (2220 kJ) | ||
| Calories from fat | 162.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.06g | 28% | |
|---|---|---|---|
| Cholesterol | 11.43mg | 4% | |
| Sodium | 2268.48mg | 95% | |
| Potassium | 1056.01mg | 22% | |
| Total Carbs | 75.68g | 25% | |
| Sugars | 11.03g | 44% | |
| Dietary Fiber | 11.46g | 46% | |
| Protein | 19.85g | 40% | |
| Vitamin C | 24.2mg | 40% | |
| Iron | 7mg | 39% | |
| Calcium | 223.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 88.39 Kcal (370 kJ) | ||
| Calories from fat | 27.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 28% | |
|---|---|---|---|
| Cholesterol | 1.91mg | 4% | |
| Sodium | 378.22mg | 95% | |
| Potassium | 176.07mg | 22% | |
| Total Carbs | 12.62g | 25% | |
| Sugars | 1.84g | 44% | |
| Dietary Fiber | 1.91g | 46% | |
| Protein | 3.31g | 40% | |
| Vitamin C | 4mg | 40% | |
| Iron | 1.2mg | 39% | |
| Calcium | 37.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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