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Minestrone Verde




Source of Recipe


Internet


List of Ingredients




3 cups reduced-sodium vegetable broth
1/2 large onion, sliced
1/4 cup small or medium pasta shells
1/2 lb. canned kidney beans, rinsed and drained
1/2 lb. canned Great Northern beans, rinsed and drained
1 cup zucchini, sliced
1/2 cup small broccoli florets
1/2 cup asparagus, cut into 1/2 inch pieces
1-1/2 Tbs. fresh parsley, chopped
1 Tbs. fresh basil, chopped, or 1 tsp. dried basil leaves
1-1/2 tsp. fresh rosemary, chopped, or 1/2 tsp. dried rosemary leaves
1 clove garlic, minced
1-1/2 tsp. fresh Parmesan cheese


Recipe



Heat vegetable broth and onion to boiling in large saucepan. Add pasta, reduce heat and summer, covered, 5 minutes. Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6-8 minutes. Stir in herbs and garlic; season to taste with salt and pepper. Serve in bowls; sprinkle with parmesan cheese.