Ingredients:
Makes 10 servings 1/4 cup extra-virgin olive oil 6 medium cloves garlic, chopped 2 cups finely chopped yellow onions (2 small) 1 cup diced celery (2 medium stalks) 1 cup diced carrots (2 medium) 1 tablespoon finely chopped fresh rosemary or thyme leaves 1 can (15 ounces) Progresso cannellini beans, drained 1-1/2 cups undrained Progresso diced tomatoes (half of a 28-ounce can) 4 cups diced green or yellow zucchini (5 small) 1 cup uncooked tubetti pasta or other small tube pasta (4 ounces) 2 cartons (32 ounces each) Progresso reduced sodium chicken broth Salt and freshly ground black pepper, if desired 1/2 cup shredded Parmesan cheese

Instructions:
In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8-10 minutes, stirring occasionally, until vegetables are tender. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese. Note on wine pairing: Cavit Cabernet Sauvignon – a polished, rich and complex Cabernet. Medium-bodied with well-delineated fruit, smooth tannins and a clean, graceful finish.