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Ingredients35 m servings 235 cals
Original recipe yields 4 servings
- 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 g fat; 38.6 g carbohydrates; 9.6 g protein; < 1 mg cholesterol; 1221 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...