Vegetable Minestrone Soup

By mamapig

Ingredients

• 2 Tbs. olive oil
• 2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
• 2 cloves garlic, minced
• 1/2 tsp dried rosemary leaves, crushed
• 4 cups vegetable broth
• 1 14.5-oz. can diced tomatoes, drained
• 1 10-oz. can cannellini beans, rinsed and drained
• 1/2 cup corkscrew pasta (rotini)
• 1/4 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Heat the oil in a 6 qt. saucepot. Add the zucchini, garlic, rosemary and cook until crisp tender.

Add the broth and tomatoes. Heat to a boil. Reduce heat to low. Cover and cook for 10 minutes.

Stir in the beans and pasta. Cook for 10 minutes or until the pasta is tender, but still firm. Serve with cheese if desired.