Minestrone Recipe › Home-Style Minestrone

Minestrone soup is one of life's great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.

Ingredients

• ¼ 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 ½ 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
• ½ cup shredded Parmesan cheese

Cooking 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.

Nutrition Facts

• calories180.1
• carbohydrateContent21.2 g
• cholesterolContent3.5 mg
• fatContent7.3 g
• fiberContent3.8 g
• proteinContent8.1 g
• saturatedFatContent1.6 g
• sodiumContent696.8 mg
• sugarContent4.2 g