Home-Style Minestrone

Minestrone soup is one of life's great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.

• Calories: 180 Calories

Ingredients

• 1 cup diced celery
• 1 cup diced carrots
• ½ cup shredded Parmesan cheese
• ¼ cup extra-virgin olive oil
• 6 medium cloves garlic, chopped
• 2 cups finely chopped yellow onions
• 1 tablespoon finely chopped fresh rosemary or thyme leaves
• 1 (15 ounce) can Progresso® cannellini beans, drained
• 1 ½ cups Progresso® diced tomatoes
• 4 cups diced green or yellow zucchini
• 1 cup uncooked tubetti pasta or other small tube pasta
• 2 (32 ounce) cartons Progresso® reduced sodium chicken broth
• 1 pinch Salt and freshly ground black pepper, if desired

Recipe Instructions

Step 1

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.

Step 2

Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.

Step 3

Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.