Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes, for dinner or lunch with a sprinkling of shredded Parmesan cheese.
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
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.
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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