Traditional Minestrone Soup

Ingredients List

• 1 tablespoon olive oil

• 1 cup diced onion

• ¾ cup diced carrot

• ¾ cup sliced celery

• 1 teaspoon minced garlic

• 1 ½ teaspoons minced fresh rosemary

• 1 (15 ounce) can Contadina® Tomato Sauce

• 1 (15 ounce) can cannellini beans, rinsed and drained

• 2 ½ cups water

• 2 cups College Inn® Chicken Broth

• 1 cup diced zucchini

• ½ cup dry ditalini pasta

• ¼ teaspoon black pepper

• ¼ cup chopped fresh Italian parsley

• 1 tablespoon shredded Parmesan cheese, or to taste

Instructions

1. Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, garlic, and rosemary, cooking until the vegetables soften, around 5 minutes.

2. Mix in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a boil. Let it simmer, uncovered, stirring occasionally, until the pasta is tender, about 10 minutes. Stir in parsley and serve with grated Parmesan and extra parsley if desired.

Cooking Tip

Nutritional Information (per serving)