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Summer Minestrone Soup

Name: Summer Minestrone Soup
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
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

9 Ratings

1 Comments

Prep 40 min
Total 40 min
Servings 4

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. MORE+ LESS-

By Tablespoon Kitchens

Updated October 25, 2017

Ingredients

tablespoon olive oil

1/2

cup finely chopped onion

1/4

teaspoon salt

cloves garlic, finely chopped

1/2

teaspoon dried thyme leaves

1/2

teaspoon dried oregano leaves

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)

medium zucchini, cut into 1/2-inch cubes

medium carrot, thinly sliced

1/2

cup fresh or frozen cut (1/2-inch) green beans

1/2

cup uncooked elbow macaroni

carton (32 oz) Progresso™ broth vegetable

Shredded Parmesan cheese, if desired

Steps

Hide Images

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.
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.
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.

Expert Tips

Lots of fun small pasta shapes are on your grocery store shelves. Try ditalini, orzo or small shells for a change of pace from elbow macaroni.
Canned chickpeas are a good substitute for the cannellini beans in this soup.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 35

% Daily Value

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;