Minestrone Verde
Ready In: 23 mins
Serves: 8
Yields: 1 1/2 cups each serving
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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