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Minestrone Soup for a Crowd

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By Betty Crocker Kitchens
Updated Jan 10, 2017
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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!

Minestrone Soup for a Crowd

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 12
  • Ingredients 14
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
  • Step 
    3
    Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.

Nutrition

130 Calories
1 g Total Fat
6 g Protein
27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
10
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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