Vegetable Minestrone

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

By Betty Crocker Kitchens

October 20, 2016

tablespoons olive oil

large carrots, chopped

stalks celery, chopped

cloves garlic, finely chopped

medium zucchini, coarsely chopped

medium onion, chopped (1/2 cup)

bag (12 oz) Fresh green beans, cut into 1-inch pieces

can (28 oz) diced tomatoes with basil, garlic and oregano, undrained

can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained

can (15.5 oz) great northern beans, drained

can (15 oz) Progresso™ dark red kidney beans, drained

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)

bag (6 oz) fresh baby spinach leaves

tablespoons basil pesto

Freshly shredded Parmesan cheese, if desired

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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.