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Easy Minestrone Soup

Easy Minestrone Soup

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This meatless minestrone is loaded with delicious veggies, pasta and beans for a soup that’s both delicious and satisfying.  

serves 8 people


cost per recipe: $6.27

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

    large onion, chopped (about 1 cup)

  • 1

    medium red bell pepper, diced (about 1 cup)

  • 2

    tablespoons tomato paste

  • 1/2

    teaspoon dried oregano leaves, crushed

  • 3

    cloves garlic, minced

  • 1

    small eggplant, diced (about 2 cups)

  • 1

    small zucchini, diced (about 1 1/2 cups)

  • 1

    carton (32 ounces) Swanson® Vegetable Broth

  • 1

    cup cooked ditalini pasta

  • 1

    can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

  • 1/4

    cup shredded Parmesan cheese (optional)

view nutrition info

How to Make It

Step 1

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the onion, red pepper, tomato paste and oregano and cook for 3 minutes, stirring occasionally.  Add the garlic and cook and stir for 1 minute.  Add the eggplant and zucchini and cook for 5 minutes, stirring often.

Step 2

Stir in the broth and heat to a boil.  Reduce the heat to low.  Stir in the ditalini and chickpeas cook until the mixture is hot and bubbling.  Season to taste.  Serve with the cheese, if desired.

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Made With
(32 ounces) Swanson® Vegetable Broth

(32 ounces) Swanson® Vegetable Broth

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