Bring a touch of Italy to your dinner table with homemade minestrone that's ready in less than an hour.
Minestrone with Garlic Croutons
- Prep Time 45 min
- Total 45 min
- Servings 6
- Ingredients 11
Ingredients
Croutons
- 2 cups cubed (1/2 to 3/4 inch) French bread
- 1/4 cup butter or margarine, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
Soup
- 1 tablespoon olive or vegetable oil
- 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
- 2 cups frozen mixed vegetables
- 2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained
- 3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
- 1/2 cup uncooked small pasta shells (2 oz)
- 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
Make With
Progresso Broth
Instructions
-
Step1Heat oven to 350°F. In medium bowl, mix crouton ingredients until bread is well coated. In ungreased 15x10x1-inch pan, spread croutons. Bake 15 to 20 minutes, stirring and turning occasionally, until golden brown and crispy.
-
Step2Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Add stir-fry vegetables. Cook 3 to 4 minutes, stirring frequently, until tender. Stir in mixed vegetables, tomatoes and beef broth. Heat to boiling, breaking up tomatoes with spoon as mixture cooks. Stir in pasta. Cook uncovered over medium heat 10 to 12 minutes, stirring occasionally, until vegetables and pasta are tender.
-
Step3Stir in beans. Cook 4 to 5 minutes, stirring occasionally, until thoroughly heated. Top each serving with warm croutons.
Nutrition
350
Calories
11g
Total Fat
12g
Protein
51g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 1100mg
- 46%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 9g
- 36%
- Sugars
- 13g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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