Minestrone Verde
- Ready In:
- 23mins
- Ingredients:
- 14
- Yields:
-
1 1/2 cups each serving
- Serves:
- 8
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)
directions
- Heat vegetable broth and onion to boiling in large saucepan.
- Add pasta; reduce heat and simmer covered, 5 minutes.
- Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes.
- Stir in herbs and garlic; if you use salt to season, this is the time, also pepper.
- Serve in bowls with a small plate of shredded Parmesan.
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Reviews
-
i'm always looking for something different and nowadays - low fat - so i decided to try this! it was easy to make and i substituted the great northern beans for chickpeas and used fresh herbs and added some smoked skinless and boneless chickenpieces (for my husband). we really enjoyed this 'internet' soup very much and loved the different textures and peppery taste of the fresh basil. i served it with freshly baked whole wheat buns and some dry white wine. mmmmm... excellent!
Tweaks
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i'm always looking for something different and nowadays - low fat - so i decided to try this! it was easy to make and i substituted the great northern beans for chickpeas and used fresh herbs and added some smoked skinless and boneless chickenpieces (for my husband). we really enjoyed this 'internet' soup very much and loved the different textures and peppery taste of the fresh basil. i served it with freshly baked whole wheat buns and some dry white wine. mmmmm... excellent!
RECIPE SUBMITTED BY
I live in Denver and like to hike the mountains, and read history. My wife writes mysteries, so I read a few of those too. Together, in a 25 years of marriage, we have learned to cook. I love to sip and cook. We have three sons with different tastes. The 22 year old, and the 20 year old are sometimes here; the six year old (Sam) is always here.
If it were not for Sam, I would eat vegetarian five or six days a week, but he is a meat eater. Although we do have a number of cook books, for the last eight or nine years I have enjoyed finding recipes in the newspaper. I have clipped many and put them in a loose leaf binder. Finding recipezaar.com is like finding an endless food section.