Ingredients
2
tablespoons extra-virgin olive oil
2
medium carrots, sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
1
small onion, chopped (1/3 cup)
2
cloves garlic, finely chopped
1
medium zucchini or yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces
1/4
cup chopped fresh basil leaves
1
box Hamburger Helper™ beef pasta
1
can (15 oz) Progresso™ cannellini or dark red kidney beans, drained, rinsed
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
5
cups hot water
Preparation
In 5-quart Dutch oven or stockpot, heat oil over medium heat. Add carrots, celery, onion and garlic; cook about 5 minutes, stirring frequently, until vegetables are almost tender.
Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and hot water. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until pasta and vegetables are tender.
