Classic Minestrone Soup

• 1 tablespoon olive oil
• 1 cup diced onion
• 3/4 cup diced carrot
• 3/4 cup sliced celery
• 1 teaspoon minced garlic
• 1 1/2 teaspoons minced fresh rosemary
• 1 (15 ounce) can Contadina(R) Tomato Sauce
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 cups College Inn(R) Chicken Broth
• 1 cup diced zucchini
• 1/2 cup dry ditalini pasta
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh Italian parsley
• Shredded Parmesan cheese (optional)

1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
2. Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

olive oil, onion, carrot, celery, garlic, fresh rosemary, tomato sauce, cannellini beans, chicken broth, zucchini, pasta, black pepper, fresh italian parsley, parmesan cheese

Taken from www.allrecipes.com/recipe/255650/classic-minestrone-soup/ (may not work)