Minestrone Verde

• 6 cups reduced-sodium vegetable broth
• 1 large onion, sliced thin
• 1/2 cup pasta shells (I use small elbow roni)
• 1 (15 ounce) can kidney beans or 1 1/2 cups cooked dry-packaged kidney beans, rinsed,and drained
• 1 (15 ounce) can great northern beans or 1 1/2 cups cooked dry packaged great northern beans, rinsed,and drained
• 1 sliced zucchini
• 1 1/2 cups small broccoli florets
• 1 1/2 cups cut asparagus, cut into 1-inch pieces (optional)
• 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
• pepper
• shredded parmesan cheese (on the table)

1. Heat vegetable broth and onion to boiling in large saucepan.
2. Add pasta; reduce heat and simmer covered, 5 minutes.
3. Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes.
4. Stir in herbs and garlic; if you use salt to season, this is the time, also pepper.
5. Serve in bowls with a small plate of shredded Parmesan.

vegetable broth, onion, pasta shells, kidney beans, great northern beans, zucchini, broccoli florets, cut asparagus, parsley, fresh basil, rosemary, garlic, pepper, parmesan cheese

Taken from www.food.com/recipe/minestrone-verde-24309 (may not work)