Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat. 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 rotini and cook for 10 minutes or until the rotini is tender. Season to taste.  Serve with the cheese, if desired.

Ingredients

• 2 tablespoons olive oil
• 2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
• 2 cloves garlic, minced
• 0.5 teaspoon dried rosemary leaves, crushed
• 4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
• 1 can (about 14.5 ounces) diced tomatoes, drained
• 1 can (about 15 ounces) white cannellini beans, rinsed and drained
• 0.5 cup uncooked rotini (spiral) pasta
• 0.25 cup grated Parmesan cheese (optional)