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Vegetable Minestrone

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

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

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

Directions

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

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