| 1/4 | cup extra-virgin olive oil |
| 6 | medium cloves garlic, chopped |
| 2 | cups finely chopped yellow onions (2 small) |
| 1 | cup diced celery (2 medium stalks) |
| 1 | cup diced carrots (2 medium) |
| 1 | tablespoon finely chopped fresh rosemary or thyme leaves |
| 1 | can (15 oz) Progresso® cannellini beans, drained |
| 1 1/2 | cups undrained Progresso® diced tomatoes (half of a 28-oz can) |
| 4 | cups diced green or yellow zucchini (5 small) |
| 1 | cup uncooked tubetti pasta or other small tube pasta (4 oz) |
| 2 | cartons (32 oz each) Progresso® reduced-sodium chicken broth |
| Salt and freshly ground black pepper, if desired |
| 1/2 | cup shredded Parmesan cheese |
| 1. | 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. |
| 2. | Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. |
| 3. | Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese. |
| No change. |
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| "Move the meal. Changing the setting is a wonderful way to elevate an ordinary meal. Add a few sparkling lights and move your meal under the stars. Or set up an impromptu table in front of the fireplace. You don’t have to have a lot of space to make the setting interesting. Sometimes just turning down the lights and lighting a few candles can set the perfect tone."
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Nutrition Information:
230 ( 70); 8g ( 2g, 0g); 0mg; 720mg; 29g ( 5g, 5g); 11g 45%; 15%; 15%; 15% 1 1/2 ; 0 ; 1 1/2 ; 1/2 ; 1 2