Minestrone Soup

20 minutes Prep Time
20 minutes Cook Time
16 Servings

This hearty Italian soup is chocked full of vegetables, pasta and red beans for a nutritious meal! Makes enough to serve a group or freeze for a quick meal anytime.

Ingredients

  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil

  • 1 (46 ounce) can Red Gold® Canned Vegetable Juice 46 oz

  • 2 (14.5 ounce) cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz

  • 3 cups water, hot or nearly boiling
  • 2 tablespoons instant chicken bouillion, reduced sodium or vegatable bouillion to make vegetarian
  • 1 (16 ounce) package frozen mixed vegetables, uncooked
  • 1 cup small seashell pasta, or elbow macaroni, uncooked
  • 1 (15 ounce) can red or white beans
  • 2 cups cabbage, chopped
  • 1 small zucchini, cut in half lenghtwise, then sliced
  • Parmesan cheese, grated, optional for garnish

Instructions

Step one

In large kettle, cook onion, garlic and Italian seasoning in oil until browned.

Step two

Add vegetable juice, diced tomatoes, water and bouillon; bring to a boil.

Step three

Add mixed vegetables and pasta; cook 10 minutes.

Step four

Add beans, cabbage and zucchini; simmer 10 minutes longer or until vegetables are tender.

Step five

Serve with cheese if desired.

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