Vegetable Soup

January 21, 2014

Loaded with vegetables, this comforting and delicious

2 tablespoons olive oil or vegetable oil
2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
2 cloves garlic, minced
1/2 teaspoon dried rosemary leaves, crushed
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, drained
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 cup uncooked corkscrew-shaped pasta (rotini)
1/4 cup grated Parmesan cheese (optional)

1 Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp. 2 Stir the broth and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. 3 Increase the heat to medium. Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.

Nutritions

Calories
228

Sodium
1015mg
42% DV

Fat
9g
15% DV

Protein
12g
24% DV

Carbs
19g
6% DV

Fiber
3g
12% DV