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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 12 |
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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:
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:
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.
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