Ingredient

• 1 tablespoon olive oil
• 1 cup diced onion
• ¾ cup diced carrot
• ¾ cup sliced celery
• 1 teaspoon minced garlic
• 1 ½ teaspoons minced fresh rosemary
• 1 (15 ounce) can Contadina® Tomato Sauce
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 ½ cups water
• 2 cups College Inn® Chicken Broth
• 1 cup diced zucchini
• ½ cup dry ditalini pasta
• ¼ teaspoon black pepper
• ¼ cup chopped fresh Italian parsley
• 1 tablespoon shredded Parmesan cheese, or to taste

Direction

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. 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.