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Side Dish

Vegetable Minestrone

Vegetable Minestrone recipe
average rating

4.7 6
rate/review
prep time
10 min
total time
38 min
makes
8 servings, 1 cup (250 mL) each
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What You Need

1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
2 carrots, chopped
1 onion, chopped
1 can (14 fl oz/398 mL) no-salt-added red kidney beans, rinsed
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1 can (5-1/2 oz/156 mL) tomato paste
3 cups water
1 Tbsp. Italian seasoning
2 cups shredded cabbage
1 cup bite-size whole wheat pasta, uncooked
1/4 cup Kraft 100% Parmesan Light Grated Cheese

Make It

HEAT dressing in large nonstick Dutch oven on medium-high heat. Add carrots and onions; cook 2 min. or until crisp-tender, stirring occasionally. Stir in beans, broth, tomato paste, water and seasoning until well blended.

ADD cabbage; stir. Cook 15 min., stirring occasionally. Stir in pasta; cook 10 min. or until tender, stirring occasionally.

TOP with cheese.

kraft kitchens tips

Serving Suggestion
Serve with crusty whole wheat bread and a tossed garden salad.
Note
If you prefer a thinner broth, add small amount of additional water to soup after the pasta is added and cooked; cook until heated through.
Substitute
Substitute no-salt-added white beans or chickpeas (garbanzo beans) for the kidney beans.
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