Minestrone is a hearty Italian soup traditionally made with beans, pasta, and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 cup (diced)
- carrot: 0.75 cup (diced)
- celery: 0.75 cup (sliced)
- garlic: 1 tsp (minced)
- ½ teaspoons minced fresh rosemary: 1 piece
- Contadina® Tomato Sauce: 1 can (15 ounce can)
- cannellini beans: 1 can (15 ounce can, drained)
- ½ cups water: 2 piece
- College Inn® Chicken Broth: 2 cups
- zucchini: 1 cup (diced)
- dry ditalini pasta: 0.5 cup
- black pepper: 0.25 tsp
- fresh Italian parsley: 0.25 cup (chopped)
- Parmesan cheese: 1 Tbsp (to taste, shredded)
Metric Conversion
Stages of cooking
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Heat oil in a large saucepan over medium-high heat. Sauté onion, carrot, celery, garlic, and rosemary until vegetables begin to soften, about 5 minutes.
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Stir in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a simmer. Cook, uncovered and stirring occasionally, until pasta is tender, 10 minutes. Stir in parsley. Serve topped with Parmesan and additional parsley if desired.
