Home-Style Minestrone

Home-Style Minestrone
  • 1/4 cup extra-virgin olive oil
  • 6 medium cloves garlic, chopped
  • 2 cups finely chopped yellow onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 tablespoon finely chopped fresh rosemary or thyme leaves
  • 1 (15 ounce) can Progresso® cannellini beans, drained
  • 1 1/2 cups Progresso® diced tomatoes
  • 4 cups diced green or yellow zucchini
  • 1 cup uncooked tubetti pasta or other small tube pasta
  • 2 (32 ounce) cartons Progresso® reduced sodium chicken broth
  • Salt and freshly ground black pepper, if desired
  • 1/2 cup shredded Parmesan cheese


  1. 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.
  2. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
  3. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.

04/11/2018
Home-Style Minestrone, recipe PT15M PT1H 5 455 calories

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