Minestrone Verde - cooking recipe

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)
Preparation
    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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