Michael'S Home-Style Minestrone

• 1/4 cup extra virgin olive oil
• 6 medium garlic cloves, chopped
• 2 cups finely chopped yellow onions (2 small)
• 1 cup diced celery (2 medium stalks)
• 1 cup diced carrot (2 medium)
• 1 tablespoon finely chopped fresh rosemary or 1 tablespoon thyme leaves
• 1 (15 ounce) can progresso cannellini beans, drained
• 1 1/2 cups undrained progresso diced tomatoes (half of a 28-oz can)
• 4 cups diced green zucchini (5 small)
• 1 cup uncooked tubetti pasta (4 oz) or 1 cup other small penne pasta (4 oz)
• 2 (32 ounce) cartons progresso reduced-sodium chicken broth
• salt & freshly ground black pepper, if desired
• 1/2 cup shredded parmesan cheese

1. 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.
2. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
3. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
4. 10 servings (about 1 1/2 cups each).
5. 2008 and (R)/TM of General Mills.
6. 2008 NapaStyle Inc.

extra virgin olive oil, garlic, yellow onions, celery, carrot, fresh rosemary, progresso cannellini beans, progresso, green zucchini, pasta, progresso reduced, salt, parmesan cheese

Taken from www.food.com/recipe/michaels-home-style-minestrone-336340 (may not work)