• 2 cups reduced-sodium vegetable broth
• 1/2 large onion, sliced
• 1/4 cup small or medium pasta shells
• 1/2 lb. canned kidney beans, rinsed and drained
• 1/2 lb. canned Great Northern beans, rinsed and drained
• 1 cup zucchini, sliced
• 1/2 cup small broccoli florets
• 1/2 cup asparagus, cut into 1/2 inch pieces
• 1-1/2 Tbs. fresh parsley, chopped
• 1 Tbs. fresh basil, chopped, or 1 tsp. dried basil leaves
• 1-1/2 tsp. fresh rosemary, chopped, or 1/2 tsp. dried rosemary leaves
• 1 clove garlic, crushed
• 1-1/2 tsp. fresh Parmesan cheese

Heat vegetable broth and onion to boiling in large saucepan. Add pasta, reduce heat and summer, covered, 5 minutes. Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6-8 minutes. Stir in herbs and garlic; season to taste with salt and pepper. Serve in bowls; sprinkle with parmesan cheese.

Courtesy: American Dry Bean Board

Per serving: calories 179, fat 1.3g, 6% calories from fat, cholesterol 0mg, protein 10.7g, carbohydrates 32.9g, fiber 7.9g, sugar 4.7g, sodium 204mg, diet points 2.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 1.7, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.5

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