Vegetable Minestrone Soup Recipe
Save And Share :
Sponsored Links
Loaded with vegetables, this comforting and delicious minestrone is ready in only 40 minutes.
Ingredients
- 2 tbsp. olives or vegetable oil
- 2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
- 2 cloves garlic, minced
- 1/2 tsp. dried rosemary leaves, crushed
- 4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
- 1 can (about 14.5 ounces) diced tomatoes, drained
- 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
- 1/2 cup uncooked corkscrew-shaped pasta (rotini)
- 1/4 cup grated Parmesan cheese (optional)
- Heat the oil in a 6-quart saucepot. 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 pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment