Makes 8 servings (about 1 1/2 cups each)
6 cups reduced-sodium vegetable broth
1 large onion, sliced
1/2 cup small or medium pasta shells
15 oz can kidney beans or 1 1/2 cups cooked dry kidney beans, rinsed, drained
15 oz can Great Northern beans or 1 1/2 cups dry, cooked 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
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
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.