Classic Minestrone Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup diced onion
3/4 cup diced carrot
3/4 cup sliced celery
1 teaspoon minced garlic
1 1/2 teaspoons minced fresh rosemary
1 (15 ounce) can Contadina(R) Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn(R) Chicken Broth
1 cup diced zucchini
1/2 cup dry ditalini pasta
1/4 teaspoon black pepper
1/4 cup chopped fresh Italian parsley
Shredded Parmesan cheese (optional)

Preparation

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.