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Minestrone Soup for a Crowd

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
  • Save
    6K
  • Pinterest
    304
  • Print
    1K
  • Email
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  • Facebook
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This vegetable-and-pasta soup is a genius go-to for feeding a big group—it’s hearty, delicious and ready in three simple steps! MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

This soup goes great with focaccia and sliced cheese. Then for dessert, spumoni ice cream and Betty Crocker® brownies.

Enjoy with ready-made pesto and grated Parmesan cheese from the dairy or deli section of your grocery store.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
10
% Daily Value
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
950 mg
Potassium
510 mg
Total Carbohydrate
27 g
Dietary Fiber
3 g
Protein
6 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
22%
22%
Calcium
4%
4%
Iron
12%
12%
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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