Based on 4 reviews


  • Serves 6
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 15 minute(s)
1 Tbsp. Bertolli® Classico™ Olive Oil
1 medium onion, finely chopped
1 can (32 oz.) chicken broth
1 jar Bertolli® Organic Traditional Sauce
2 cups frozen corn kernels (about 10 oz.)
1 medium zucchini, finely diced
1 Tbsp. balsamic vinegar
1/2 cup coarsely chopped fresh basil leaves
Grated parmesan cheese to taste

  • Heat Olive Oil in 6-quart saucepot over medium-high heat and cook onion, stirring occasionally, 4 minutes or until golden and tender. Stir in broth, Sauce, corn and zucchini and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, 10 minutes. Stir in vinegar and 1/4 cup basil. To serve, garnish with cheese and remaining 1/4 cup basil.