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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/2 cups each)
Vegetable Minestrone Soup
Loaded with vegetables, this comforting and delicious minestrone is ready in only 40 minutes.
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Serves: 8 servings (about 1 1/2 cups each)
Prep Time: 10 minutes
Cook Time: 30 minutes
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vegetable oil or 2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
2 cloves garlic, minced
1/2 teaspoon dried rosemary leaves, crushed
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, drained
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 cup uncooked corkscrew-shaped pasta (rotini)
1/4 cup grated Parmesan cheese (optional)




Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
Stir the broth and tomatoes in the saucepot and heat to a boil.  Reduce the heat to low. Cover and cook for 10 minutes.
Increase the heat to medium.  Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.


Notes:
Nutritional Values per Serving using Swanson® Certified Organic Vegetable Broth: Calories 131, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 325mg, Total Carbohydrate 19g, Dietary Fiber 4g, Protein 6g, Vitamin A 10%DV, Vitamin C 15%DV, Calcium 3%DV, Iron 8%DV

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