Ingredients
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
Preparation
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 and simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
