Chock-full of fresh vegetables, this easy-to-make, yet oh so satisfying, minestrone soup is sure to hit the spot on a chilly day.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 onion, chopped
1 each zucchini and celery stalk, chopped
1/2 cup each coarsely chopped carrots and fresh green beans
2 cloves garlic, minced
1 Tbsp. each dried basil, oregano and thyme leaves
4 cups Heinz Tomato Juice with 50% Less Salt
3 cups 25%-less-sodium chicken broth
1 red potato (150 g), peeled, chopped
1 cup penne pasta, uncooked
1 can (14 fl oz/398 mL) Heinz Dark Red Kidney Beans, rinsed
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How do I make it ?
Heat oil in large saucepan on medium heat. Add vegetables, garlic and herbs; mix well. Cook 5 min., stirring occasionally.
Add all remaining ingredients except beans; stir. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
Stir in beans; cook 5 min. or until heated through, stirring frequently.
Kraft Kitchen Tips!
Garnish each serving with additional fresh herbs just before serving.
Add 2 cups cooked extra-lean ground beef to soup along with the beans.
For a vegetarian version, prepare using vegetable broth.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 620 mg
Carbohydrate 36 g
Fibre 7 g
Sugars 8 g
Protein 10 g
6 servings; 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.