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Minestrone Verde

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

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. Stir in herbs and garlic; season to taste with salt and pepper.
3. 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.