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
Return to Soup Recipes index