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

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

2 tablespoons olive 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) or Swanson® Certified Organic Vegetable Broth
1 can (about 14.5 ounces) diced tomatoes, drained
1 can (about 15 ounces) canned white cannellini beans, rinsed and drained
1/2 cup uncooked rotini (spiral) pasta
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

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth

calories

150 200

totalfat

4.5g 7g

saturatedfat

1g 1.5g

cholesterol

4.99mg 10mg

sodium

390mg 500mg

totalcarbohydrate

20g 27g

dietaryfiber

4g 4g

protein

7g 9g

vitamina

6%DV 10%DV

vitaminc

15%DV 15%DV

calcium

10%DV 10%DV

iron

10%DV 140%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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