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- This recipe doesn't contain ground beef, but I don't think that the Olive Garden recipe does either.
- Erin M.
- 3/4 tsp (4 ml). olive oil
- 2/3 cup (150 ml) canned crushed tomatoes
- 2 cloves garlic, minced
- 1 Tbsp (15 ml). plus 1 tsp (5 ml). rosemary, crumbled
- 2-2/3 cups (625 ml) vegetable or chicken stock
- 1-1/4 lbs (.6 kg). canned white kidney beans, drained and rinsed
- 3 oz (84 grm). rotini pasta or fusilli
- 1/2 lb (.2 kg). zucchini, cut into 1/2 in. pieces
- 1 Tbsp (15 ml). plus 1 tsp (5 ml). grated Parmesan cheese
- Heat oil in heavy non-reactive saucepan over medium heat.
- Add tomatoes, garlic and rosemary.
- Simmer 5 min, stirring occasionally.
- Add 2 cups (475 ml) of stock.
- Combine remaining stock with 2/3 cup (150 ml) kidney beans in a blender and puree.
- Transfer puree to tomato mixture.
- Bring to a boil.
- Reduce heat to low and simmer 10 minutes.
- Add pasta and zucchini.
- Cook 10 to 12 minutes or until pasta is al dente.
- Season with salt and pepper to taste.
- Serve with parmesan.
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