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Home-Style Minestrone
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Prep Time:
30 minutes
Total Time:
50 minutes
Savor this dish with savory chicken broth, flavorful tomatoes, and creamy cannellini beans.
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
Instructions:
  • Heat oil in a 6-quart stockpot over medium-high heat. Add garlic and cook until it starts to brown. Mix in onions, celery, and carrots. Cook for 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Combine rosemary, beans, tomatoes, zucchini, pasta, and broth in a pot. Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes until the pasta is tender. Season with salt and pepper, and serve with cheese.

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