MAIN-DISH MINESTRONE

Main-Dish Minestrone image

Colorful vegetables and tender pasta swimming in a flavorful broth is a one-pan dinner with mass appeal.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 6

Number Of Ingredients 17

Ingredients

3/4 cup water
1 cup chopped onions
2 small unpeeled red potatoes, cubed (1 cup)
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped green bell pepper
2 large cloves garlic, finely chopped
1 box (9 oz) frozen spinach
1/4 cup uncooked rosamarina or orzo pasta (1 1/2 oz) or 1/4 cup broken spaghetti (1 oz)
2 cans (14 oz each) chicken broth
1 can (15 oz) cannellini beans, drained, rinsed
1 can (8 oz) no-salt-added tomato sauce
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In 4-quart nonstick saucepan or Dutch oven, heat water to boiling over medium-high heat. Add onions; cook 3 minutes, stirring occasionally. Add potatoes, carrot, celery, bell pepper and garlic; cook 3 minutes, stirring occasionally. Add remaining ingredients. Heat to boiling.
Reduce heat; simmer about 20 minutes, stirring occasionally, until potatoes and pasta are tender.

Nutrition Facts : Calories 190, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 7 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving (1 Cup), Sodium 720 mg, Sugar 4 g, TransFat 0 g