Ingredients:
6 cups reduced-sodium vegetable broth
1 large onions, sliced thin
1/2 cup pasta shells ( I use small elbow roni)
1 (15 ounce) cans kidney beans or 1 1/2 cups cooked dry-packaged kidney beans, rinsed,and drained
1 (15 ounce) cans great northern beans or 1 1/2 cups cooked dry packaged great northern beans, rinsed,and drained
1 sliced zucchini
1 1/2 cups small broccoli florets
1 1/2 cups cut asparagus, cut into 1-inch pieces (optional)
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
pepper
shredded parmesan cheese ( on the table)
Directions:
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; if you use salt to season, this is the time, also pepper.
Serve in bowls with a small plate of shredded Parmesan.
Servings: Serve
Time preparation: 10 min.
Time total: 23 min.