Vegetable Minestrone Soup

Loaded with vegetables, this comforting and delicious minestrone is ready in only 40 minutes.



by 3  people


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Servings: 8
Prep Time: 10 mins
Total Time: 40 mins
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Ingredients
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    2   tablespoons 
    olive or vegetable oil
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    2   
    medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
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    2   
    cloves garlic, minced
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    1/2  teaspoon 
    dried rosemary leaves, crushed
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    4   cups 
    Swanson® Vegetable Broth (Regular or Certified Organic)
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    1  14 1/2 ounce can 
    diced tomatoes, drained
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    1  19  ounce can 
    white kidney beans (cannellini), rinsed and drained
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    1/2  cup 
    uncooked corkscrew-shaped pasta (rotini)
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    1/4  cup 
    grated Parmesan cheese (optional)

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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