home-style minestrone

Ingredients

• Servings: 10
• 1/4 cup extra-virgin olive oil
• 6 medium cloves garlic, chopped
• 2 cups finely chopped yellow onions
• 1 cup diced celery
• 1 cup diced carrots
• 1 tablespoon finely chopped fresh rosemary or thyme leaves
• 1 (15 ounce) can progresso® cannellini beans, drained
• 1 1/2 cups progresso® diced tomatoes
• 4 cups diced green or yellow zucchini
• 1 cup uncooked tubetti pasta or other small tube pasta
• 2 (32 ounce) cartons progresso® reduced sodium chicken broth
• salt and freshly ground black pepper, if desired
• 1/2 cup shredded parmesan cheese

Recipe

• in 6-quart stockpot, heat oil over medium-high heat. add garlic; cook and stir until garlic begins to brown. stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. reduce heat.
• cover; simmer about 20 minutes or until pasta is tender. season with salt and pepper. serve with cheese.