Pepperoni Minestrone

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

  • 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
  • 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.
  • 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.
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