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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white onion	1		chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	pressed	8.94	1.9836	0.3816	0.03
green bean	1 1/2	cups	cut	46.5	10.455	2.745	0.33
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
zucchini	2		chopped	109.82	20.0906	7.8166	2.0672
vegetable broth	10	cups		1623.6	263.22	59.532	38.376
rosemary	1/2	teaspoon	minced	0.4585	0.0724	0.0116	0.0205
great northern bean	2	cups	cooked	1240.74	228.2742	80.0076	4.1724
ditalini pasta	3/4	cup		-	-	-	-
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt black pepper	to taste		ground	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.