Home-Style Minestrone

By jackiemo

Betty Crocker recipe

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

Step 1

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