Minestrone Verde

Recipe Ingredients

6 cups	1422ml	Reduced-sodium vegetable broth - (three 14 oz cans)
1 cup	62g / 2.2oz	Onion - sliced (large)
1/2 cup	118ml	Small or medium pasta shells - uncooked
1		Kidney beans - (15 oz)
		(or 1 1/2 cups cooked beans, rinsed
		And drained)
1		Great Northern beans - (15 oz)
		(or 1 1/2 cups cooked beans, rinsed
		And drained)
2 cups	474ml	Sliced zucchini
1 1/2 cups	219g / 7.7oz	Small broccoli florets
1 1/2 cups	355ml	Cut asparagus in 1" pieces
3 tablespoons	45ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh basil
		(or 2 tspns dried basil leaves)
1 tablespoon	15ml	Chopped fresh rosemary
		(or 1 tspn dried rosemary leaves)
2		Garlic cloves - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
		Shredded Parmesan cheese - as garnish

Recipe Instructions

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; season to taste with salt and pepper. Serve in bowls; sprinkle lightly with cheese.

This recipe yields 8 servings of 1 1/2 cups each.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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