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. ---------------------------------------------------------------------------
Nutrition
Ingredients
