Home-Style Minestrone

¼ cup extra-virgin olive oil

6 medium cloves garlic, chopped

2 cups finely chopped yellow onions

1 cup diced celery

1 cup diced carrots

1 tablespoon finely chopped fresh rosemary or thyme leaves

1 (15 ounce) can Progresso® cannellini beans, drained

1 ½ cups Progresso® diced tomatoes

4 cups diced green or yellow zucchini

1 cup uncooked tubetti pasta or other small tube pasta

2 (32 ounce) cartons Progresso® reduced sodium chicken broth

Salt and freshly ground black pepper, if desired

½ cup shredded Parmesan cheese

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.