Minestrone Verde

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• 6 cups reduced-sodium vegetable broth
• 1 large onion, sliced thin
• 1/2 cup pasta shells (i use small elbow roni)
• 1 (15 ounce) can kidney beans or 1 1/2 cups cooked dry-packaged kidney beans, rinsed,and drained
• 1 (15 ounce) can great northern beans or 1 1/2 cups cooked dry packaged great northern beans, rinsed,and drained
• 1 sliced zucchini
• 1 1/2 cups small broccoli florets
• 1 1/2 cups cut asparagus, cut into 1-inch pieces (optional)
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
• 2 cloves garlic, minced
• pepper
• shredded parmesan cheese (on the table)

Recipe

• 1 heat vegetable broth and onion to boiling in large saucepan.
• 2 add pasta; reduce heat and simmer covered, 5 minutes.
• 3 add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes.
• 4 stir in herbs and garlic; if you use salt to season, this is the time, also pepper.
• 5 serve in bowls with a small plate of shredded parmesan.