Classic Minestrone Soup

Name: Classic Minestrone Soup
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; 3/4 cup diced carrot; 3/4 cup sliced celery; 1 teaspoon minced garlic; 1 1/2 teaspoons minced fresh rosemary; 1 (15 ounce) can Contadina(R) Tomato Sauce; 1 (15 ounce) can cannellini beans, rinsed and drained; 2 cups College Inn(R) Chicken Broth; 1 cup diced zucchini; 1/2 cup dry ditalini pasta; 1/4 teaspoon black pepper; 1/4 cup chopped fresh Italian parsley; Shredded Parmesan cheese (optional)

14 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 cup diced onion
3/4 cup diced carrot
3/4 cup sliced celery
1 teaspoon minced garlic
1 1/2 teaspoons minced fresh rosemary
1 (15 ounce) can Contadina(R) Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn(R) Chicken Broth
1 cup diced zucchini
1/2 cup dry ditalini pasta
1/4 teaspoon 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.