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Ingredients

• 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 tablespoon finely chopped fresh rosemary or thyme leaves
• 1 can (15 oz) Progresso® cannellini beans, drained
• 1 1/2 cups Muir Glen® organic diced tomatoes, undrained (half of 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 cartons (32 oz each) Progresso® reduced-sodium chicken broth
• Salt and freshly ground black pepper, if desired
• 1/2 cup shredded Parmesan cheese

Description

Award-winning TV Chef Michael Chiarello Shares A Recipe Created With Progresso® Chicken Broth, Tomatoes And Cannellini Beans.

Betty Crocker