Print Ingredients 2 14-oz. cans chicken or beef broth 2 tablespoons olive oil 1 medium onion, diced 2 stalks celery, diced 2 carrots, diced 1 cup fresh or frozen green peas 1 15-oz. can black beans, drained ¼ cup rosmarina or other small pasta 1 tablespoon dry basil ¼ teaspoon dry thyme Total Time: 45 minutes Prep Time: 15 minutes Cooking Time: 30 minutes Number of Servings : 5 Serving Size: 2 cups Directions Pour broth into a 2-quart saucepan. Heat to a simmer. Meanwhile heat a medium size skillet. Add olive oil. Add fresh vegetables to the skillet in the order they are listed and prepared. Stir occasionally to cook evenly. Add cooked vegetables, peas, beans and herbs to broth. Simmer for 30 minutes.