Description:

This recipe doesn't contain ground beef, but I don't think that the Olive Garden recipe does either.

Source:

Erin M.

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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