Colorful vegetables and tender pasta swimming in a flavorful broth is a one-pan dinner with mass appeal.
Main-Dish Minestrone
- Prep Time 50 min
- Total 50 min
- Servings 6
- Ingredients 17
Ingredients
- 3/4 cup water
- 1 cup chopped onions
- 2 small unpeeled red potatoes, cubed (1 cup)
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/3 cup chopped green bell pepper
- 2 large cloves garlic, finely chopped
- 1 box (9 oz) frozen spinach
- 1/4 cup uncooked rosamarina or orzo pasta (1 1/2 oz) or 1/4 cup broken spaghetti (1 oz)
- 2 cans (14 oz each) chicken broth
- 1 can (15 oz) cannellini beans, drained, rinsed
- 1 can (8 oz) no-salt-added tomato sauce
- 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Step1In 4-quart nonstick saucepan or Dutch oven, heat water to boiling over medium-high heat. Add onions; cook 3 minutes, stirring occasionally. Add potatoes, carrot, celery, bell pepper and garlic; cook 3 minutes, stirring occasionally. Add remaining ingredients. Heat to boiling.
-
Step2Reduce heat; simmer about 20 minutes, stirring occasionally, until potatoes and pasta are tender.
Nutrition
190
Calories
1 1/2g
Total Fat
12g
Protein
33g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 Cup)
- Calories
- 190
- Calories from Fat
- 15
- Total Fat
- 1 1/2g
- 2%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 720mg
- 30%
- Potassium
- 910mg
- 26%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 7g
- 30%
- Sugars
- 4g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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