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Vegetable Minestrone

Vegetable Minestrone

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Betty Crocker Kitchens

Updated Oct 20, 2016

Vegetable Minestrone

Vegetable Minestrone

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Prep Time 30 min
Total 60 min
Servings 12
Ingredients 18

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Ingredients

3 tablespoons olive oil
3 large carrots, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 medium zucchini, coarsely chopped
1 medium onion, chopped (1/2 cup)
1 bag (12 oz) Fresh green beans, cut into 1-inch pieces
1 can (28 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
1 can (15.5 oz) great northern beans, drained
1 can (15 oz) Progresso™ dark red kidney beans, drained
2 cartons (32 oz each) Progresso™ beef-flavored broth (8 cups)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 1/2 cups uncooked ditalini (short tubes) pasta (6 oz)
1 bag (6 oz) fresh baby spinach leaves
3 tablespoons basil pesto
Freshly shredded Parmesan cheese, if desired

Make With

Progresso Broth

Instructions

Step
1

In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrots, celery, garlic, zucchini, onion and green beans; cook 7 minutes, stirring frequently, until crisp-tender. Add both cans of tomatoes, both cans of beans, broth, salt and pepper flakes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until vegetables are tender.
Step
2

Stir pasta into soup. Cook 10 minutes or until pasta is tender. Stir in spinach; cook 1 minute or until spinach is wilted. Stir in pesto. Sprinkle individual servings with cheese.

Nutrition

217 Calories

5 1/2g Total Fat

11g Protein

33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 217

Total Fat: 5 1/2g; 0%

Saturated Fat: 1g; 0%

Sodium: 1068mg; 0%

Total Carbohydrate: 33g; 0%

Dietary Fiber: 7g; 0%

Protein: 11g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 2 1/2 Vegetable; 1 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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