Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 0.75 cups diced carrot
• 0.75 cups sliced celery
• 1 teaspoon minced garlic
• 1.5 teaspoons minced fresh rosemary
• 1 , 15 ounce
• 1 , 15 ounce
• 2.5 cups water
• 2 cups College Inn® Chicken Broth
• 1 cup diced zucchini
• 0.5 cups dry ditalini pasta
• 0.25 teaspoons black pepper
• 0.25 cups chopped fresh Italian parsley
• 1 tablespoon shredded Parmesan cheese , or to taste

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving