Vegetable Minestrone Soup

Campbell's Vegetable Minestrone Soup Recipe

Loaded with vegetables, this comforting and delicious minestrone is ready in only 40 minutes.

At a glance

Prep

10 min.

Total

40 min.

Serves

8

Servings: about 1 1/2 cups each

Cook: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

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What You'll Need

2 tablespoons olive oil or vegetable oil
2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
2 cloves garlic, minced
1/2 teaspoon dried rosemary leaves, crushed
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, drained
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 cup uncooked corkscrew-shaped pasta (rotini)
1/4 cup grated Parmesan cheese (optional)

How to Make It

  • 1

    Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.

  • 2

    Stir the broth and tomatoes in the saucepot and heat to a boil.  Reduce the heat to low. Cover and cook for 10 minutes.

  • 3

    Increase the heat to medium.  Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.

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Recipe Nutritional Information

Made With

Certified Organic Vegetable Broth Swanson Vegetable Broth

calories

137 137

totalfat

4g 4g

saturatedfat

1g 1g

cholesterol

0mg 0mg

sodium

390mg 515mg

totalcarbohydrate

20g 20g

dietaryfiber

4g 4g

protein

6g 6g

vitamina

9%DV 10%DV

vitaminc

15%DV 15%DV

calcium

6%DV 6%DV

iron

12%DV 12%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26297

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