| 2 | tablespoons extra-virgin olive oil |
| 2 | medium carrots, sliced (1 cup) |
| 2 | medium stalks celery, sliced (1 cup) |
| 1 | small onion, chopped (1/3 cup) |
| 2 | cloves garlic, finely chopped |
| 1 | medium zucchini or yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces |
| 1/4 | cup chopped fresh basil leaves |
| 1 | box Hamburger Helper® beef pasta |
| 1 | can (15 oz) Progresso® cannellini or dark red kidney beans, drained, rinsed |
| 1 | can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained |
| 5 | cups hot water |
Serve with...
Tomato and Mushroom Focaccia
Total Time:
35 min
| 1. | In 5-quart Dutch oven or stockpot, heat oil over medium heat. Add carrots, celery, onion and garlic; cook about 5 minutes, stirring frequently, until vegetables are almost tender. |
| 2. | Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and hot water. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until pasta and vegetables are tender. |
|
| No fresh basil? Stir in about 4 teaspoons dried basil leaves or Italian seasoning. |
Nutrition Information:
210 ( 50); 6g ( 1/2g, 0g); 0mg; 780mg; 31g ( 4g, 6g); 6g 70%; 10%; 6%; 10% 1 ; 1/2 ; 1 1/2 ; 1 2