Recipe for Minestrone Verde

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Yield:

Ingredients:

Amount	Ingredient
6 cup	reduced-sodium vegetable broth (three 14 oz cans)
1 lrg	onion sliced
1/2 cup	small or medium pasta shells uncooked
1 can	kidney beans - (15 oz)
	(or 1 1/2 cups cooked beans, rinsed and drained)
1 can	Great Northern beans - (15 oz)
	(or 1 1/2 cups cooked beans, rinsed and drained)
2 cup	sliced zucchini
1/2 cup	small broccoli florets
1/2 cup	cut asparagus in 1" pieces
3 tbl	chopped fresh parsley
2 tbl	chopped fresh basil
	(or 2 tspns dried basil leaves)
1 tbl	chopped fresh rosemary
	(or 1 tspn dried rosemary leaves)
2 x	garlic cloves minced
	Salt to taste
	Freshly-ground black pepper to taste

Instructions:

Instructions: 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.

This recipe yields 8 servings of 1 1/2 cups each.

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