Minestrone verde

Recipe Information

Ingredients

• 6 cups reduced-sodium vegetable broth 

• 1 large onion, sliced

• 1/2 cup small or medium pasta shells 

• 1 can (15 ounces) kidney beans 

• 1 can (15 ounces) great northern beans 

• 2 cups zucchini, sliced

• 1 1/2 cups small broccoli florets

• 1 1/2 cups asparagus, cut in 1-inch pieces

• 3 tablespoons fresh parsley, chopped

• 2 tablespoons fresh basil, chopped

• 1 tablespoon fresh rosemary, chopped

• 2 cloves garlic, minced

• Saltand pepper, to taste

• Shredded Parmesan cheese, as garnish

Directions

• In a large saucepan, bring the vegetable broth and onion to a boil. Add the pasta, reduce the heat, and simmer for 5 minutes, covered. Add the beans and vegetables and simmer for 6-8 minutes, covered, until the broccoli is tender. Stir in the garlic and parsley, basil, and rosemary, and season with salt and pepper, to taste.

• Place the mixture into separate bowls, sprinkle lightly with cheese, and serve.

Nutrition (per serving)

• Calories: 201 cal

• Total fat: 1g

• Cholesterol: 0mg

• Sodium: 204mg

• Carbohydrate: 39g

• Dietary fiber: 9g

• Protein: 11g