Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- ¾ cup diced carrot
- ¾ cup sliced celery
- 1 teaspoon minced garlic
- 1 ½ teaspoons minced fresh rosemary
- 1 (15 ounce) can Contadina® Tomato Sauce
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 ½ cups water
- 2 cups College Inn® Chicken Broth
- 1 cup diced zucchini
- ½ cup dry ditalini pasta
- ¼ teaspoon black pepper
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon shredded Parmesan cheese, or to taste
Directions
-
Heat oil in a large saucepan over medium-high heat. Sauté onion, carrot, celery, garlic, and rosemary until vegetables begin to soften, about 5 minutes.
-
Stir in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a simmer. Cook, uncovered and stirring occasionally, until pasta is tender, 10 minutes. Stir in parsley. Serve topped with Parmesan and additional parsley if desired.
Recipe Tip
You can use other small pasta instead of ditalini.
