Minestrone Soup for a Crowd

Touchdown! A meatless yet hearty soup for your football friends.

Makes 12 servings

2 garlic cloves, finely chopped
1 medium onion, chopped (1/2 cup)
2 small zucchini, chopped (2 cups)
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 can (28 ounces) Progresso diced tomatoes, undrained
4 cups chicken broth or water
4 cups tomato juice
1 cup dry red wine or water
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cups uncooked rotini, mostaccioli and shell pasta mixture

1. Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Cook garlic and onion in Dutch oven about 2 minutes, stirring occasionally, until onion is tender.

2. Stir in remaining ingredients except pasta. Heat to boiling; reduce heat. Cover and simmer 45 minutes.

3. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until pasta is tender.

Nutrition Information: 1 Serving: Calories 130 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 950 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 6 g

Percent Daily Value*: Vitamin A 24 %; Vitamin C 22 %; Calcium 4 %; Iron 12 %

Exchanges: 1 Starch; 2 Vegetable

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

Serve With:
This soup goes great with focaccia and sliced cheese. Then for dessert, spumoni ice cream and Betty Crocker brownies.

Special Touch:
Enjoy with ready-made pesto and grated Parmesan cheese from the dairy or deli section of your grocery store.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved