Vegetable Minestrone Soup
Recipe from
Swanson Broth & Stock
Loaded with vegetables, this comforting and delicious minestrone is ready in only 40 minutes.

Servings:
8
Prep Time:
10 mins
Total Time:
40 mins
Ingredients
-
2 tbsp.olives or vegetable oilsee savings

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2medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)see savings

-
2 clovesgarlic, mincedsee savings

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1/2 tsp.dried rosemary leaves, crushedsee savings

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4 cupsSwanson® Vegetable Broth (Regular or Certified Organic)see savings

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1 can(about 14.5 ounces) diced tomatoes, drainedsee savings

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1 can(about 19 ounces) white kidney beans (cannellini), rinsed and drainedsee savings

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1/2 cupuncooked corkscrew-shaped pasta (rotini)see savings

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1/4 cupgrated Parmesan cheese (optional)see savings

Directions
1.
Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
2.
Stir the broth and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
3.
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.
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