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Pepperoni Minestrone

Dress up a ready-to-serve soup with macaroni, pepperoni and a generous portion of beans.

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  • prep time 20 min
  • total time 20 min
  • ingredients 7
  • servings 4
 

Ingredients

1
can (19 oz) Progresso® Vegetable Classics tomato basil soup
1
can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained
1/2
cup water
1
cup uncooked small shell macaroni (4 oz)
4
oz pepperoni, diced
2
cups Progresso® red kidney beans, drained, rinsed (from 19-oz can)
Shredded fresh Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart saucepan, mix soup, tomatoes and water. Heat to boiling over medium-high heat.
  • 2 Add macaroni, pepperoni and kidney beans. Return to boiling. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until macaroni is tender. Sprinkle each serving with Parmesan cheese.
  • 1 In 2-quart saucepan, mix soup, tomatoes and water. Heat to boiling over medium-high heat.
  • 2 Add macaroni, pepperoni and kidney beans. Return to boiling. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until macaroni is tender. Sprinkle each serving with Parmesan cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
1400mg
1400%;
Total Carbohydrate
55g
55%
(Dietary Fiber
9g
9%
  Sugars
12g
12%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
10%;
Iron
25%;
Exchanges:
3 Starch; 1 Vegetable; 1 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.