This high-fiber, nourishing, vegetarian soup is easy to prepare on a stove-top or in a slow cooker, such as a crock-pot.
Author: American Dry Bean Board
Serves: 8 person(s)
Preparation Time: 10 mins
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)
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.
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.
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