Total Time
23mins
Prep 10 mins
Cook 13 mins

I can't say enough about this minestrone: it is light enough for summer fair, in fact great on the patio. It is most quick, very attractive, containing lots of flavors. It has no cholesterol, is low in fat, and delivers lots of fiber, vitamins, and mineral. With a foccacia and a dry white, this caps a busy day with civilized luxury. I picked the receipt from the BEAN EDUCATION & AWARENESS NETWORK

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

Really nice, simple soup. Very filling and tasty. Made as written except that I sauteed the onions slightly before adding the broth. Good tasting and good for you. Thanks for sharing!

little_wing September 08, 2009

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!

lynette1 April 22, 2002

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