Summer Minestrone Soup Recipe

Name: Summer Minestrone Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/4 teaspoon salt; 2 cloves garlic, finely chopped; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon dried oregano leaves; 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained; 1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can); 1 medium zucchini, cut into 1/2-inch cubes; 1 medium carrot, thinly sliced; 1/2 cup fresh or frozen cut (1/2-inch) green beans; 1/2 cup uncooked elbow macaroni; 1 carton (32 oz) Progresso™ broth vegetable; Shredded Parmesan cheese, if desired

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup Progresso™ cannellini beans, drained, rinsed (from 15-oz can)
1 medium zucchini, cut into 1/2-inch cubes
1 medium carrot, thinly sliced
1/2 cup fresh or frozen cut (1/2-inch) green beans
1/2 cup uncooked elbow macaroni
1 carton (32 oz) Progresso™ broth vegetable
Shredded Parmesan cheese, if desired

PREP TIME 25m	COOK TIME 15m	TOTAL TIME 40m
YIELD 4 servings

Instructions

In 4-quart saucepan, heat oil over medium heat.
Add the onion and salt; cook until softened, about 4 minutes.
Add garlic, thyme and oregano; cook 2 minutes.
Stir in tomatoes, cannellini beans, zucchini, carrot, green beans and macaroni.
Add stock; heat to simmering over medium-high heat.
Cook 6 to 8 minutes or until macaroni is al dente.
Top with Parmesan cheese.
To freeze: In 8-inch skillet, heat oil over medium heat.
Add onion and salt; cook about 4 minutes or until softened.
Add garlic, thyme and oregano; cook 2 minutes.
Transfer to medium bowl. Stir in tomatoes and cannellini beans.
Transfer to 1-quart resealable freezer plastic bag.
Mix zucchini, carrot, green beans and macaroni in another 1-quart resealable freezer plastic bag.
Freeze both bags up to 3 months.
When ready to serve: In 4-quart saucepan, mix broth and bag of frozen tomato-bean mixture; heat to simmering over medium-high heat.
Reduce heat to medium; cook until frozen tomato-bean mixture is completely thawed, stirring occasionally.
Add bag of vegetables and macaroni; return to simmering.
Cook 6 to 8 minutes or until macaroni is al dente.
Top with Parmesan cheese.