Minestrone Verde

Minestrone Verde

This high-fiber, nourishing, vegetarian soup is easy to prepare on a stove-top or in a slow cooker, such as a crock-pot.

Rating:

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Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins
Extra Time: 45 mins
(if pre-cooking dry beans) (allow 3-8 hrs total cooking time for slow cooker)

Yield: 8 x 1 1/2 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 6 cup reduced-sodium vegetable broth
  • 1 large onion, sliced
  • 1/2 cup small or medium dry pasta shells
  • 1 (15 oz) can kidney beans or 1 1/2 cups cooked dry-packaged kidney beans, rinsed, drained
  • 1 (15 oz) can Great Northern beans or 1 1/2 cups cooked dry-packed Great Northern beans, rinsed, drained
  • 2 cup sliced zucchini
  • 1 1/2 cup small broccoli florets
  • 1 1/2 cup cut asparagus (1-inch pieces)
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh basil or 2 tsp dried basil leaves
  • 1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary leaves
  • 2 cloves garlic, minced
  • 1 pinch each of salt and black pepper, or to taste
  • 1/2 cup shredded Parmesan cheese (garnish)

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; season with salt and pepper.

Serve, sprinkled lightly with cheese.

Variations:

Note: Any canned or dry-packaged bean variety can be easily substituted for another.

SLOW-COOKER METHOD, USING DRY BEANS: To the slow cooker, add broth, onion, pasta, dry beans, vegetables and parsley. Stir. Cook for 3 to 4 hours on high temperature, or 6 to 8 hours on low (times may vary according to the slow cooker). For fullest flavor while cooking in a slow cooker, add the basil, rosemary, garlic, salt and pepper at the beginning of the last hour (if preferred, seasonings can be added earlier). Serve, sprinkled lightly with cheese.

Thanks to American Dry Bean Board