Shelly's Recipe

HOME-STYLE MINESTRONE

Category: Soups

1/4 cup extra-virgin olive oil
6 medium cloves garlic, chopped
2 cups finely chopped yellow onions (2 small)
1 cup diced celery (2 medium stalks)
1 cup diced carrots (2 medium)
1 tbsp finely chopped fresh rosemary or thyme leaves
1 (15 oz) can cannellini beans, drained
1 1/2 cups undrained diced tomatoes (half of a 28 oz can)
4 cups diced green or yellow zucchini (5 small)
1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
2 (32 oz) cartons reduced-sodium chicken broth
Salt and freshly ground black pepper, if desired
1/2 cup shredded Parmesan cheese

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.