Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 cup diced onion
- •0.75 cup diced carrot
- •0.75 cup sliced celery
- •1 teaspoon minced garlic
- •1.5 teaspoons minced fresh rosemary
- •1 (15 ounce) can Contadina® Tomato Sauce
- •1 (15 ounce) can cannellini beans, rinsed and drained
- •2.5 cups water
- •2 cups College Inn® Chicken Broth
- •1 cup diced zucchini
- •0.5 cup dry ditalini pasta
- •0.25 teaspoon black pepper
- •0.25 cup chopped fresh Italian parsley
- •1 tablespoon shredded Parmesan cheese, or to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 159
- Carbohydrate: 26g
- Fat: 3g
- Fiber: 6g
- Protein: 7g
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