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Minestrone Soup

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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When soup is loaded with tomatoes, beans and veggies, it doesn't have to simmer for hours to get great flavor!

Minestrone Soup

  • Prep Time 20 min
  • Total 40 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 1 can (28 oz) Muir Glen™ whole tomatoes, undrained
  • 1 can (15 to 16 oz) great northern beans, undrained
  • 1 can (15 oz) Progresso™ red kidney beans, undrained
  • 1 can (15.25 oz) whole kernel corn, undrained
  • 2 medium stalks celery, thinly sliced (1 cup)
  • 1 small zucchini, sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup shredded cabbage
  • 1/2 cup uncooked elbow macaroni or broken spaghetti
  • 1 1/4 cups water
  • 1 teaspoon Italian seasoning
  • 2 vegetable bouillon cubes
  • 1 clove garlic, finely chopped
  • Grated Parmesan cheese, if desired

Instructions

  • Step 
    1
    In 4-quart Dutch oven, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
  • Step 
    2
    Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender. Serve with cheese.

Nutrition

350 Calories
2g Total Fat
19g Protein
65g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
920mg
38%
Potassium
1280mg
37%
Total Carbohydrate
65g
22%
Dietary Fiber
14g
54%
Sugars
8g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
40%
40%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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