Mexican A-B-C Minestrone

• 2 tablespoons vegetable oil
• 1 onions , chopped
• 2 carrots , chopped
• 1 zucchini , chopped
• 1 cup alphabet pasta
• 2 cloves garlic , finely chopped
• 1/2 teaspoon dried oregano , crushed
• 4 cups reduced sodium chicken broth
• 1 jar ragu pasta sauce 1 lb. 8 oz., Old World Style(R)
• 15 1/2 ounces cannellini beans 1 can, no salt added, rinsed and drained
• 1/4 teaspoon salt

1. Heat olive oil in 4-quart saucepan over medium heat and cook onion, carrots and zucchini, stirring frequently, until vegetables are tender, about 5 minutes. Add pasta and garlic cook, stirring occasionally, until golden brown. Add oregano and cook, stirring occasionally, 1 minute. Add broth and bring to a boil. Stir in beans. Cook, stirring occasionally, until pasta is tender, about 10 minutes.
2. Serve, if desired, with queso fresco.

vegetable oil, onions, carrots, zucchini, alphabet pasta, garlic, oregano, chicken broth, pasta sauce, beans, salt

Taken from www.yummly.com/recipe/Mexican-a-b-c-minestrone-353975 (may not work)