1 Tbsp. olive oil
1 cup diced onion
3/4 cup diced carrot
3/4 cup sliced celery
1 tsp. minced garlic
1 1/2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary
1 can (15 oz.) Contadina® Tomato Sauce
1 can (15 oz.) cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
1/2 cup uncooked ditalini pasta or other small pasta
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh Italian parsley
Shredded Parmesan cheese, optional

1. Heat 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.

2. 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.