Vegetable Minestrone

Serve this hearty soup featuring veggies, Green Giant® green beans, Progresso® kidney beans and beef-flavored broth – perfect for an Italian dinner.

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 12

Ingredients

3
tablespoons olive oil
3
large carrots, chopped
3
stalks celery, chopped
3
cloves garlic, finely chopped
2
medium zucchini, coarsely chopped
1
medium onion, chopped (1/2 cup)
1
bag (12 oz) Green Giant™ Fresh green beans, cut into 1-inch pieces
1
can (28 oz) diced tomatoes with basil, garlic and oregano, undrained
1
can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
1
can (15.5 oz) great northern beans, drained
1
can (15 oz) Progresso™ dark red kidney beans, drained
2
cartons (32 oz each) Progresso™ beef-flavored broth (8 cups)
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1 1/2
cups uncooked ditalini (short tubes) pasta (6 oz)
1
bag (6 oz) fresh baby spinach leaves
3
tablespoons basil pesto
Freshly shredded Parmesan cheese, if desired
  • 1 In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrots, celery, garlic, zucchini, onion and green beans; cook 7 minutes, stirring frequently, until crisp-tender. Add both cans of tomatoes, both cans of beans, broth, salt and pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until vegetables are tender.
  • 2 Stir pasta into soup. Cook 10 minutes or until pasta is tender. Stir in spinach; cook 1 minute or until spinach is wilted. Stir in pesto. Sprinkle individual servings with cheese.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
217
,
% Daily Value
Total Fat
5 1/2g
5 1/2%
(Saturated Fat
1g,
1%
),
Sodium
1068mg
1068%;
Total Carbohydrate
33g
33%
(Dietary Fiber
7g
7%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 2 1/2 Vegetable; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.