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Easy Italian Vegetable Soup

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Easy Italian Vegetable Soup
  • Prep 30 min
  • Total 30 min
  • Servings 6
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You're six ingredients and 30 minutes away from delicious homemade soup.
Updated Jan 16, 2009

Ingredients

  • 1 box Hamburger Helper™ three cheese
  • 4 cups water
  • 2 cups frozen broccoli florets, thawed
  • 1 box (9 oz) frozen chopped spinach, thawed, well drained
  • 1 can (15 or 15.5 oz) great northern beans, drained
  • 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
  • 6 tablespoons grated Parmesan cheese

Steps

  • 1
    In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box) and water. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until pasta is tender.
  • 2
    Stir in broccoli, spinach, beans and tomatoes. Cook 5 minutes longer, stirring occasionally, until vegetables are thoroughly heated. To serve, sprinkle each serving with 1 tablespoon cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make it your way! Vary the beans, veggie and cheese to create a soup that's your own.

Nutrition

230 Calories, 3g Total Fat, 11g Protein, 39g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
1120mg
47%
Potassium
350mg
10%
Total Carbohydrate
39g
13%
Dietary Fiber
7g
28%
Sugars
6g
Protein
11g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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