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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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:
2 tablespoons olive oil |
1 white onion, chopped |
2 cloves garlic, pressed |
1 1/2 cups frozen cut green beans |
1 cup frozen peas |
2 large zucchini, chopped |
10 cups vegetable broth |
1/2 teaspoon minced fresh rosemary |
2 cups cooked great northern beans |
3/4 cup ditalini pasta |
1/2 cup minced fresh parsley |
1/2 cup grated parmesan cheese |
salt and freshly ground black pepper to taste |
1 tablespoon extra-virgin olive oil, or as needed |
Directions:
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.
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