Ingredients

• 2 tablespoons olive oil
• 1 white onion , chopped
• 2 cloves garlic , pressed
• 1.5 cups frozen cut green beans
• 1 cup frozen peas
• 2 large zucchini , chopped
• 10 cups vegetable broth
• 0.5 teaspoons minced fresh rosemary
• 2 cups cooked great Northern beans
• 0.75 cups ditalini pasta
• 0.5 cups minced fresh parsley
• 0.5 cups grated Parmesan cheese
• salt and freshly ground black pepper to taste
• 1 tablespoon extra-virgin olive oil , or as needed

Instructions

1. 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. 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. 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.

Nutrition per serving