HOME-STYLE MINESTRONE

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Enjoy this recipe made with Progresso® chicken broth, tomatoes and cannellini beans.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 10

Number Of Ingredients 13

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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

Steps:

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.
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.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 0 g