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Vegetable Minestrone

Name: Vegetable Minestrone
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Italian
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) 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

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Prep 30 min
Total 60 min
Servings 12

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

By Betty Crocker Kitchens

Updated Oct 20, 2016

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) 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

Make With

Progresso Broth

Steps

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.