A deliciously light and
hearty Italian-style vegetarian soup loaded with shell pasta,
beans, onion, zucchini, asparagus and fresh herbs.
Minestrone
Verde
- 6 cups reduced-sodium
vegetable broth
1 large onion, sliced
1/2 cup small or medium pasta shells
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can Great Northern beans, rinsed and 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
- 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.
Makes 8 servings (about
1 1/2 cups each).
Tip: Mediterranean Bean
Ragout can be prepared 1 to 2 days in advance; refrigerate, covered.
Nutrient Information Per serving: Calories
201; Fat 1g; % Calories from Fat 4; Calcium 76mg; Carbohydrate
39g; Folate 141mcg; Sodium 204mg; Protein 11g; Dietary Fiber
9g; Cholesterol 0mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
