Green Minestrone

Green Minestrone

1
Melanie C. 5

"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 50 m {{adjustedServings}} servings 348 cals

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Nutrition

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  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 916 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  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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Soup Loving Nicole
1/18/2015

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!