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Vegetable Minestrone
Vegetable Minestrone
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Prep Time:
30 minutes
Total Time:
1 hour
Italian-style beef and vegetable soup with kidney beans and green beans in savory broth.
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)
  • 1/4 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
Instructions:
  • In a large Dutch oven, heat oil over medium-high heat. Add carrots, celery, garlic, zucchini, onion, and green beans. Cook for 7 minutes, stirring frequently, until crisp-tender. Stir in both cans of tomatoes, both cans of beans, broth, salt, and pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.
  • Combine pasta with the flavorful broth and simmer until pasta reaches desired tenderness. Add fresh spinach and continue cooking until just wilted. Finish by stirring in the aromatic pesto and serving each portion with a sprinkle of cheese on top.

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