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
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
-
Step1Spray 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.
-
Step2Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
-
Step3Heat 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;Tips from the Betty Crocker Kitchens
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