Whip up comfort food at its best with our BOCA Vegetarian Minestrone Soup Recipe. This vegetarian minestrone soup recipe includes pasta and veggies.
What You Need
Original recipe yields 14 servings
2 qt. (8 cups) water
2 cans (14-1/2 oz. each) Italian-style diced tomatoes, undrained
1 pkg. (10 oz.) frozen chopped spinach
2 cups frozen BOCA Veggie Ground Crumbles
2 carrots, chopped
1 onion, chopped
1 cup farfalle (bow-tie pasta), uncooked
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Let's Make It
Bring all ingredients except pasta to boil in Dutch oven or large deep skillet on medium-high heat, stirring occasionally.
Simmer on medium-low heat 15 to 20 min. or until crumbles are heated through (160ºF) and carrots are crisp-tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta. Stir into soup.
Substitute elbow macaroni for the farfalle.
Serve topped with KRAFT Grated Parmesan Cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.