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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. Ingredients:
1/4 cup extra-virgin olive oil |
6 medium cloves garlic, chopped |
2 cups finely chopped yellow onions |
1 cup diced celery |
1 cup diced carrots |
1 tablespoon finely chopped fresh rosemary or thyme leaves |
1 (15 ounce) can progresso® cannellini beans, drained |
1 1/2 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 |
salt and freshly ground black pepper, if desired |
1/2 cup shredded parmesan cheese |
Directions:
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.
2. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
3. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
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