Prep: 20 minutes | Cook: 29 minutes | Serves: 8

1. In a large saucepan, heat oil over medium-high heat; add Abruzzese and cook 5 minutes or until crisp, stirring occasionally. With a slotted spoon, transfer Abruzzese to a paper towel- lined plate.
2. Reduce heat to medium. Add carrots and onion; cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add zucchini and Swiss chard; cook 3 minutes or until vegetables are almost tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently.
3. Reduce heat to medium-low. Stir in beans, stock, sauce, pasta and Abruzzese; cover and cook for 15 minutes or until pasta is al dente and vegetables are tender, stirring occasionally. Makes about 8 cups.
4. Serve minestrone sprinkled with basil garnished with cheese, if desired.

Approximate nutritional values per serving (about 1 cup): 258 Calories, 12g Fat (4g Saturated), 19mg Cholesterol, 893mg Sodium, 27g Carbohydrates, 3g Fiber, 5g Sugars, 13g Protein