Minestrone Soup - Kraft Recipes Top
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Minestrone Soup

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Make It

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  • 1. Heat the olive oil in a large pot over medium-high heat.
  • 2. Add the onion and cook until translucent, about 4 minutes.
  • 3. Add the garlic and cook 30 seconds.
  • 4. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
  • 5. Stir in the zucchini, yellow squash, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  • 6. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.
  • 7. Reduce the heat to medium low and simmer 10 minutes.
  • 8. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
  • 9. Ladle into bowls and top with chopped basil and the Parmesan (optional)


Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g

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