Ingredients
2 Tbsp olive oil
vegetable oil
2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
2 clove garlic, minced
½ tsp dried rosemary leaves, crushed
4 cup 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
½ cup uncooked corkscrew-shaped pasta (rotini)
¼ cup grated parmesan cheese (optional)
vegetable oil
2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
2 clove garlic, minced
½ tsp dried rosemary leaves, crushed
4 cup 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
½ cup uncooked corkscrew-shaped pasta (rotini)
¼ cup grated parmesan cheese (optional)
Directions
Heat the oil in a 6-quart sauce pot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
Stir the broth and tomatoes in the sauce pot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
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.
