Minestrone Verde 

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Serves: 8 person(s)

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

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

Ingredients:

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.

Author:

American Dry Bean Board
American Dry Bean