Classic Minestrone Soup

Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion carrot celery garlic and rosemary until vegetables begin to soften about 5 minutes.

Stir in tomato sauce beans and 2 1/2 cups water. Add broth zucchini pasta and pepper; bring to a simmer. Cook uncovered 10 minutes or until pasta is tender stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley if desired.