Minestrone Soup for a Crowd

Touchdown! A meatless yet hearty Minestrone Soup for your football friends.

Yield: 12 servings

Ingredients

2 garlic cloves, finely chopped
1 medium onion, chopped (1/2 cup)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 (28 ounce) can Progresso diced tomatoes, undrained
4 cups chicken broth or water
4 cups tomato juice
1 cup dry red wine or water
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cups uncooked rotini, mostaccioli and shell pasta mixture

Instructions

Spray an 8 quart nonstick Dutch oven with cooking spray; heat over medium heat.
Cook garlic and onion in a Dutch oven for about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except pasta. Heat to boiling; reduce heat. Cover and simmer for 45 minutes.
Heat to boiling. Stir in pasta. Heat to boiling; reduce heat. Simmer uncovered for 10 to 15 minutes or until pasta is tender.

Notes

This soup goes great with focaccia and sliced cheese. Then for dessert, spumoni ice cream and Betty Crocker brownies.

Special Touch: Enjoy with ready-made pesto and grated Parmesan cheese from the dairy or deli section of your grocery store.

Nutrition

Per serving: Calories 130 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g); Cholesterol 0mg; Sodium 950mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 6g

Percent Daily Value*: Vitamin A 24%; Vitamin C 22%; Calcium 4%; Iron 12%

Exchanges: 1 Starch; 2 Vegetable

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens