Homestyle Minestrone

I have made this a couple of times and the beagle is a big fan; so much so that the scrap of paper I have the recipe on has beagle teeth marks. 

1/4 C. olive oil
6 medium cloves garlic, chopped
2 C. finely chopped yellow onions (2 small)
1 C. diced celery (2 medum stalks)
1 C. diced carrots (2 medium)
1 tbsp. finely chopped fresh rosemary or thyme leaves
1 15oz. can cannellini beans, drained
1 14oz. can diced tomatoes, undrained
4 C. diced green or yellow zucchini
1 C. uncooked tubetti pasta or other small tube pasta
2 cartons reduced sodium chicken broth
salt and freshly ground pepper if desired
1/2 C. shredded Parmesan cheese

In a 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 to 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.