Prep time 15 min.

Cook time 20 min.


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


  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.

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