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