What You Need
• 6 cups reduced-sodium vegetable broth
• 1 large onion, sliced
• 1/2 cup small or medium pasta shells
• 1 can (15 ounces) Kidney beans or 1 1/2 cups cooked dry-packaged Kidney beans, rinsed, drained
• 1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packed Great Northern beans, rinsed, drained
• 2 cups sliced zucchini 1 1/2 cups small broccoli florets
• 1 1/2 cups cut asparagus (1-inch pieces)
• 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
• Salt and pepper, to taste
• Shredded Parmesan cheese, as garnish
What To Do
1. Heat vegetable broth and onion to boiling in large saucepan. Add pasta, reduce heat and simmer, covered, 5 minutes.
2. Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes.
3. Stir in herbs and garlic; season to taste with salt and pepper.
4. Serve in bowls; sprinkle lightly with cheese.
This recipe appears courtesy of the American Dry Bean Board
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