Michael's Home-Style Minestrone

Prep Time: 30 Minutes

Cook Time: 50 Minutes

Ready In: 80 Minutes

Servings: 10

Michael Chiarello Minestrone recipe

Ingredients:

1/4 cup extra virgin olive oil

6 medium garlic cloves, chopped

2 cups finely chopped yellow onions (2 small)

1 cup diced celery (2 medium stalks)

1 cup diced carrot (2 medium)

1 tablespoon finely chopped fresh rosemary or 1 tablespoon thyme leaves

1 (15 ounce) can progresso cannellini beans, drained

1 1/2 cups undrained progresso diced tomatoes (half of a 28-oz can)

4 cups diced green zucchini (5 small)

1 cup uncooked tubetti pasta (4 oz) or 1 cup other small penne pasta (4 oz)

2 (32 ounce) cartons progresso reduced-sodium chicken broth

salt & 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.
4. 10 servings (about 1 1/2 cups each).
5. 2008 © and ®/TM of General Mills.
6. © 2008 NapaStyle Inc.

By RecipeOfHealth.com