Serve up a bowl of steaming soup for lunch or dinner. Our homemade Vegetable Minestrone soup is perfect with a side salad and some crusty bread.
What do I need ?
Original recipe yields 8 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.
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
2 carrots, chopped
1 onion, chopped
1 can (14 fl oz/398 mL) no-salt-added red kidney beans, rinsed
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1 can (5-1/2 oz/156 mL) tomato paste
3 cups water
1 Tbsp. dried Italian seasoning
2 cups shredded cabbage
1 cup bite-size whole wheat pasta, uncooked
1/4 cup Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
Heat dressing in large nonstick Dutch oven on medium-high heat. Add carrots and onions; cook 2 min. or until crisp-tender, stirring occasionally. Stir in beans, broth, tomato paste, water and seasoning until well blended.
Add cabbage; stir. Cook 15 min., stirring occasionally. Stir in pasta; cook 10 min. or until tender, stirring occasionally.
Top with cheese.
Kraft Kitchen Tips!
Serve with crusty whole wheat bread and a tossed garden salad.
If you prefer a thinner broth, add small amount of additional water to soup after the pasta is added and cooked; cook until heated through.
Substitute no-salt-added white beans or chickpeas (garbanzo beans) for the kidney beans.
Calories From Fat
% Daily Value
Total fat 1 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 380 mg
Total carbohydrate 26 g
Dietary fibre 7 g
Sugars 5 g
Protein 8 g
Makes 8 servings, 1 cup (250 mL) 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.