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Summer Minestrone Soup

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Tablespoon Kitchens
Updated Oct 25, 2017
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Minestrone soup, swimming with beans and macaroni, is vegetable soup’s heartier Italian cousin. Preparing it in advance and having at the ready in your freezer will have you singing “That’s Amore” when dinnertime comes around.

Summer Minestrone Soup

  • Prep Time 40 min
  • Total 40 min
  • Servings 4
  • Ingredients 14
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
  • 1 medium zucchini, cut into 1/2-inch cubes
  • 1 medium carrot, thinly sliced
  • 1/2 cup fresh or frozen cut (1/2-inch) green beans
  • 1/2 cup uncooked elbow macaroni
  • 1 carton (32 oz) Progresso™ broth vegetable
  • Shredded Parmesan cheese, if desired

Instructions

  • Step 
    1
    In 4-quart saucepan, heat oil over medium heat. Add the onion and salt; cook until softened, about 4 minutes. Add garlic, thyme and oregano; cook 2 minutes. Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
  • Step 
    2
    Add stock; heat to simmering over medium-high heat. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.
  • Step 
    3
    To freeze: In 8-inch skillet, heat oil over medium heat. Add onion and salt; cook about 4 minutes or until softened. Add garlic, thyme and oregano; cook 2 minutes. Transfer to medium bowl. Stir in tomatoes and cannellini beans. Transfer to 1-quart resealable freezer plastic bag. Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat. Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally. Add bag of vegetables and macaroni; return to simmering. Cook 6 to 8 minutes or until macaroni is al dente. Top with Parmesan cheese.

Nutrition

210 Calories
4g Total Fat
8g Protein
36g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
880mg
37%
Potassium
260mg
7%
Total Carbohydrate
36g
12%
Dietary Fiber
6g
25%
Sugars
6g
Protein
8g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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