Serves 4

Prep time 15 min.

Cook time 20 min.

Ingredients

1 Tbsp. olive oil

1 cup diced onion

3/4 cup diced carrot

3/4 cup sliced celery 

1 tsp. minced garlic

1 1/2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary

1 can (15 oz.) Contadina® Tomato Sauce  

1 can (15 oz.) cannellini beans, rinsed and drained

2 cups College Inn® Chicken Broth

1 cup diced zucchini

1/2 cup dry ditalini pasta or other small pasta

1/4 tsp. black pepper

1/4 cup chopped fresh Italian parsley

Shredded Parmesan cheese, optional

Directions

  1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.

  2. Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Try These Other Delicious Recipes

View All Recipes

Pumpkin Soup with Bacon, Apple & Sage

Cook Time: 25 min.

View Recipe

Manhattan Clam Chowder

Cook Time: 25 min.

View Recipe

Chicken Bruschetta Soup

Cook Time: 20 min.

View Recipe

Smokey Wild Rice Turkey Soup

Cook Time: 20 min.

View Recipe

Three Herb Chicken & Rice Soup

Cook Time: 20 min.

View Recipe

Tortellini En Brodo or Tortellini in Lemon Garlic Broth

Cook Time: 15 min.

View Recipe

Vegetable Stir Fry Soup

Cook Time: 30 min.

View Recipe