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

Make with

Progresso Broth

Ingredients

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.