Minestrone soup is one of life’s great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.
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.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
Per Serving: 180 calories; protein 8.1g; carbohydrates 21.2g; fat 7.3g; cholesterol 3.5mg; sodium 696.8mg.