Loaded with vegetables, this comforting and delicious minestrone is ready in only 40 minutes.
cost per recipe: $6.56
The price is determined by the national average.
tablespoons olive oil
medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
cloves garlic, minced
teaspoon dried rosemary leaves, crushed
cups Swanson® Aseptic Vegetable Broth (Regular or Certified Organic) or Swanson® Certified Organic Vegetable Broth
can (about 14.5 ounces) diced tomatoes, drained
can (about 15 ounces) white cannellini beans, rinsed and drained
cup uncooked rotini (spiral) pasta
cup grated Parmesan cheese (optional)
Heat the oil in a 6-quart saucepot over medium-high heat. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
Stir the broth and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Increase the heat to medium. Stir in the beans and rotini and cook for 10 minutes or until the rotini is tender. Season to taste. Serve with the cheese, if desired.