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Prep Time: 30min
Total Time: 30min
Servings: 7
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
Directions
- 1In 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.
- 2Stir 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.
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