Green Minestrone

Name: Green Minestrone
Total time: 50
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 white onion, chopped; 2 cloves garlic, pressed; 1 ½ cups frozen cut green beans; 1 cup frozen peas; 2 large zucchini, chopped; 10 cups vegetable broth; ½ teaspoon minced fresh rosemary; 2 cups cooked great Northern beans; ¾ cup ditalini pasta; ½ cup minced fresh parsley; ½ cup grated Parmesan cheese; salt and freshly ground black pepper to taste; 1 tablespoon extra-virgin olive oil, or as needed

Recipe by Melanie C. from allrecipes.com

Lunch 50 Mins.

Ingredients

6 servings

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2 tablespoons olive oil
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1 white onion, chopped
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2 cloves garlic, pressed
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1 ½ cups frozen cut green beans
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1 cup frozen peas
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2 large zucchini, chopped
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10 cups vegetable broth

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½ teaspoon minced fresh rosemary
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2 cups cooked great Northern beans
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¾ cup ditalini pasta
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½ cup minced fresh parsley
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½ cup grated Parmesan cheese
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salt and freshly ground black pepper to taste
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1 tablespoon extra-virgin olive oil, or as needed

Instructions

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.