Green Minestrone

• 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

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.

olive oil, white onion, garlic, frozen peas, zucchini, vegetable broth, fresh rosemary, cooked great northern beans, ditalini pasta, parsley, parmesan cheese, salt, extravirgin olive oil

Taken from www.allrecipes.com/recipe/229506/green-minestrone/ (may not work)