Classic Minestrone Soup recipe
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Ingredients
- 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 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 teaspoon Shredded Parmesan cheese
Nutrition Info
- 235.3 caloriescarbohydrate: 38.6 gcholesterol: 0.3 mgfat: 4.8 gfiber: 8.4 gprotein: 9.6 gsaturatedFat: 0.6 gservingSize: -sodium: 1220.5 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Classic Minestrone Soup
Directions
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Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper, bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.