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Green Bean and Pea Minestrone

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Lunch
Green Bean and Pea Minestrone
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
Instructions
1
Heat 2 tablespoons of olive oil in a large, heat-conductive pot over the middle heat setting; cook and stir the onion and garlic until the onion becomes transparent, taking around 10 minutes. Add green beans, peas, and zucchini; mix well to coat the vegetables with oil.
2
Gradually pour vegetable broth into the mixture of vegetables, stirring occasionally; bring to a gentle boil over medium heat. Introduce rosemary and great Northern beans into the mixture, stirring gently to combine; bring back to a gentle boil, approximately 5 minutes. Add ditalini pasta and continue to simmer the soup until the pasta is tender but still retains some firmness, and the soup has thickened to a suitable consistency, around 10-15 minutes.
3
Remove the pot from the heat source; stir in parsley.
4
Serve the soup in individual bowls and top each serving with a generous helping of 1 heaping tablespoon Parmesan cheese; season with salt and black pepper to taste.