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


10 min.


40 min.



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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