Two-Bean Minestrone

Enjoy this two bean soup that's made using Progresso® beans, macaroni and mixed vegetables - an Italian slow-cooked dinner!

false

(4 Ratings)

4 Ratings

5 Stars 50%

4 Stars

3 Stars 50%

2 Stars

1 Stars

Member Reviews (2)

a6d5fe83-721c-4f81-a3cd-ba4ac8c78baa

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

PREP TIME
10 Min
TOTAL TIME
8 Hr 25 Min
SERVINGS
6

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

1: can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

1: bag (1 lb) frozen mixed vegetables, thawed

1: can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1: large vegetable bouillon cube

1: can (12 oz) vegetable juice

1: cup water

1/2: cup uncooked elbow macaroni (about 2 oz)

6: teaspoons refrigerated basil pesto (from 7-oz container)

1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except macaroni and pesto.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Stir in macaroni. Cover; cook on Low heat setting about 15 minutes longer or until macaroni is tender. Top each serving with 1 teaspoon of pesto.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Minestrone is traditionally served with a generous sprinkle of grated Parmesan cheese, so pass a dish of Parmesan cheese when you serve this hearty soup.

Italian gelato and biscotti cookies would be a sweet ending to this Italian-themed dinner.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 330

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 510mg;
Total Carbohydrate 55g

(Dietary Fiber 12g,
Sugars 7g),

Protein 16g;

Percent Daily Value*:

Vitamin A 80 %;
Vitamin C 20 %;
Calcium 10 %;
Iron 30 %;

Exchanges:

2 1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
1 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

3 1/2;

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

Review & Comments

Write a Review

1 - 2 of 2 Reviews View All

Posted 2/24/2012 4:09:45 PM REPORT ABUSE kleinbr1 said:

Rating:

This is a good healthy version for Minestrone soup. It definitely needs more water. I think I ended up adding 4 cups and I didn't use pasta. I also added pepper for flavor. It's still missing something, not sure what, but I will definitely make this again.

Posted 11/17/2011 2:29:04 PM REPORT ABUSE kestuckmeyer said:

Rating:

I followed the recipe as written. Next time I would add more water or vegetable juice, since the minestrone turned into more of a stew with very little liquid. I also had to add a little salt and pepper to give it more flavor.