Ingredients35 m servings 235
- 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.
- 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.
- Other small pasta can be used instead of ditalini.
Per Serving: 235 calories; 4.8 38.6 9.6 < 1 1221 Full nutrition
ReviewsRead all reviews 5
Excellent! I used Mrs. Dash because I didn't have Rosemary. It was spicy. Next time, I would skip the pepper considering that Mrs. Dash has pepper in it. Also, I used fresh diced tomatoes inst...
Quick, easy, and tasty. I used spinach instead of zucchini, because that's what I had.
I made this for my Italian mother in law and she just loved it. said it was perfect. I was so glad it was a hit.
Even for someone like myself who is newly learning to cook, the recipe was fairly simple to follow. I added flat noodles instead of the smaller ones because that is what I had available. I omitt...