Provided by Campbell's Kitchen
Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
Stir the broth and tomatoes in the saucepot 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. Cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.
This recipe has been added to the following public cookbooks:
Dave's Cook Book,
Dave's Personal Chef
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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