Michael'S Home-Style Minestrone - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
6 medium garlic cloves, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrot (2 medium)
1 tablespoon finely chopped fresh rosemary or 1 tablespoon thyme leaves
1 (15 ounce) can progresso cannellini beans, drained
1 1/2 cups undrained progresso diced tomatoes (half of a 28-oz can)
4 cups diced green zucchini (5 small)
1 cup uncooked tubetti pasta (4 oz) or 1 cup other small penne pasta (4 oz)
2 (32 ounce) cartons progresso reduced-sodium chicken broth
salt & 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.
10 servings (about 1 1/2 cups each).
2008 and (R)/TM of General Mills.
2008 NapaStyle Inc.