Home-Style Minestrone - cooking recipe

Ingredients

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(R) cannellini beans, drained
1 1/2 cups Progresso(R) diced tomatoes
4 cups diced green or yellow zucchini
1 cup uncooked tubetti pasta or other small tube pasta
2 (32 ounce) cartons Progresso(R) reduced sodium chicken broth
Salt and freshly ground black pepper, if desired
1/2 cup shredded Parmesan cheese

Preparation

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.