Home-Style Minestrone

 

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 Muir Glen® organic diced tomatoes, undrained (half of 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; cover and simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.