Minestrone Soup for a Crowd

 

2

cloves garlic, finely chopped

1

medium onion, chopped (1/2 cup)

2

small zucchini, chopped (2 cups)

2

medium carrots, sliced (1 cup)

2

medium celery stalks, chopped (1 cup)

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1

carton (32 oz) Progresso® chicken broth (4 cups) or 4 cups water

4

cups tomato juice

1

cup dry red wine or water

1

tablespoon dried basil leaves

1

teaspoon salt

1/2

teaspoon dried oregano leaves

1/4

teaspoon pepper

2

cups uncooked rotini, mostaccioli and shell pasta mixture

• 1 Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Add garlic and onion; cook about 2 minutes, stirring occasionally, until onion is tender.
• 2 Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
• 3 Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.