MINESTRONE

Minestrone image

Enjoy this hearty Minestrone soup that comes loaded with tomatoes, beans and veggies and is made easily on a stovetop in just 45 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of 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

Steps:

In 3-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in tomatoes, broth and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.
Stir 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 Facts : Calories 460, Carbohydrate 69 g, Cholesterol 0 mg, Fat 2, Fiber 12 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 17 g, TransFat 0 g

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