Enjoy this hearty Minestrone soup that comes loaded with tomatoes, beans and veggies and is made easily on a stovetop in just 45 minutes!
Minestrone
- Prep Time 40 min
- Total 40 min
- Servings 4
- Ingredients 10
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 large onion, coarsely chopped (1 cup)
- 1 medium green bell pepper, coarsely chopped (1 cup)
- 2 cans (14.5 oz each) Italian-style stewed tomatoes with basil, garlic and oregano, undrained
- 2 cans (14 oz each) vegetable broth
- 1 can (15 to 16 oz) dark red kidney beans, drained, rinsed
- 1 cup uncooked small pasta shells (4 oz)
- 1 medium yellow summer squash or zucchini, cut in half lengthwise, cut crosswise into slices (1 1/2 cups)
- 1/4 cup basil pesto
- Shredded Parmesan cheese, if desired
Instructions
-
Step1In 3-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
-
Step2Stir in tomatoes, broth and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.
-
Step3Stir in pasta and squash. Heat to boiling over medium-high heat. Boil 8 to 10 minutes, stirring occasionally, until pasta is tender. Top individual servings with pesto; swirl in slightly. Garnish with shredded Parmesan cheese if desired.
Nutrition
460
Calories
13g
Total Fat
16g
Protein
69g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1580mg
- 66%
- Potassium
- 1050mg
- 30%
- Total Carbohydrate
- 69g
- 23%
- Dietary Fiber
- 12g
- 47%
- Sugars
- 17g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 60%
- 60%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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