Minestrone with Garlic Croutons

 

2

cups cubes (1/2 to 3/4 inch) French bread

3

tablespoons margarine or butter, melted

1/2

teaspoon garlic powder

1/4

teaspoon seasoned salt

1

tablespoon olive or vegetable oil

1 1/2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables (from 12-oz bag)

1

can (14.5 oz each) Italian-style stewed tomatoes, undrained

3 1/2

cups Progresso® reduced-sodium beef-flavored broth (from 32-oz carton)

1 1/2

cups water

1/2

cup uncooked small pasta shells (2 oz)

1

can (15 oz) Progresso® dark red kidney beans, drained, rinsed

• 1 Heat oven to 350°F. In medium bowl, mix crouton ingredients until bread is well coated. Spread bread in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes, stirring and turning occasionally, until golden brown and crispy.
• 2 Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook stir-fry vegetables in oil 3 to 4 minutes, stirring frequently, until tender. Stir in mixed vegetables, tomatoes, broth and water. Heat to boiling, breaking up tomatoes.
• 3 Stir in pasta; reduce heat to medium. Cook uncovered 10 to 12 minutes, stirring occasionally, until vegetables and pasta are tender.
• 4 Stir in beans. Cook 4 to 5 minutes longer, stirring occasionally, until thoroughly heated. Top each serving with warm croutons.