Vegetable Minestrone

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

Minutes

Total Time

1:00

Hr:Mins

Makes

12

servings

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.
Makes 12 servings (1 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 217
    • Total Fat 5 1/2g
      • (Saturated Fat 1g,),
    • Sodium 1068mg;
    • Total Carbohydrate 33g
      • (Dietary Fiber 7g,
    • Protein 11g;
    Percent Daily Value*:
      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.