Rustic Minestrone

• 3          tablespoons Bertolli Extra Virgin Olive Oil, divided
• 1          small zucchini, sliced in 1/2-inch half moons
• 2          cups tightly packed, thinly sliced Tuscan kale leaves
• 1          jar (23 ounces) Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce
• 1          carton (32 ounces) vegetable broth
• 1          can (15 ounces) cannellini beans, rinsed
• 1/3       cup shaved Parmigiano Reggiano cheese

1. In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving.

Tips: Substitute garbanzo beans, kidney beans, pinto beans or tri-bean blend for cannellini beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth and beans. Simmer soup 8-10 minutes more, or until pasta is cooked through.