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

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26297

Your Recently Viewed Recipes