Busters Recipes

Minestrone Verde

Ingredients:

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-packaged Great Northern beans, rinsed,
drained
2 cups sliced zucchini
1 1/2 cups small broccoli florets
1 1/2 cups asparagus cut into 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, for garnish

Servings: 8

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, sprinkled lightly with cheese.

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