Herbed Green Minestrone Soup

1. 1

   Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir the onion and the garlic until the onion is translucent, about 10 minutes. Add the green beans, peas, and zucchini; toss to coat the vegetables with oil.

2. 2

   Slowly pour the vegetable broth into the vegetable mixture; bring it to a simmer over medium heat. Stir in the rosemary and great Northern beans and return to a simmer, about 5 minutes. Add the ditalini pasta and simmer the soup until the pasta is tender but slightly firm and the soup has thickened, 10 to 15 minutes. Remove from heat; stir in the parsley.

3. 3

   Ladle the soup into serving bowls and top each portion with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish the soup with a drizzle of extra-virgin olive oil.

• Calories 428.55 kcal High
• Protein 20.88 g Good Source
• Carbs 62.02 g Moderate
• Total Fat 11.09 g Moderate
• Saturated Fat 3.49 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 12.73 mg Low Source
• Sodium 1582.5 mg High
• Fiber 11.23 g Good Source
• Sugar 7.74 g Moderate
• Added Sugar 1.92 g Low Source
• Calcium 391.04 mg Good Source
• Iron 4.38 mg Good Source
• Potassium 885.59 mg Moderate
• Vitamin A 499.48 mcg_rae Good Source
• Vitamin C 47.58 mg Good Source
• Vitamin D 4.86 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten