French Vegetable Soup

Name: French Vegetable Soup
Prep time: 15 min
Total time: 7 h 35 min
Yield: 6
Cuisine: French
Ingredients: 2 cups chopped onions; 4 unpeeled small red potatoes, cut into about 3/4-inch cubes; 1 small zucchini, halved lengthwise, then cut crosswise into 1/2-inch slices; 1 can (14.5 oz) diced tomatoes, undrained; 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups); 2 teaspoons dried minced garlic; 1 tablespoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup frozen mixed vegetables, thawed, drained; 1 oz uncooked thin spaghetti or vermicelli, broken into 2-inch pieces (about 1/2 cup); 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed; 3 tablespoons basil pesto

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Prep 15 min
Total 7 hr 35 min
Ingredients 13
Servings 6

Mixed vegetables are a simple addition to a hearty soup that's ready for cooking in 15 minutes. Perfect if you love French cuisine.

By Pillsbury Kitchens

Updated October 19, 2016

Make With

Progresso Broth

Ingredients

2 cups chopped onions
4 unpeeled small red potatoes, cut into about 3/4-inch cubes
1 small zucchini, halved lengthwise, then cut crosswise into 1/2-inch slices
1 can (14.5 oz) diced tomatoes, undrained
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2 teaspoons dried minced garlic
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup frozen mixed vegetables, thawed, drained
1 oz uncooked thin spaghetti or vermicelli, broken into 2-inch pieces (about 1/2 cup)
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
3 tablespoons basil pesto

Steps

1

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except mixed vegetables, spaghetti, beans and pesto.
2

Cover; cook on Low heat setting 7 to 9 hours.
3

Stir in mixed vegetables, spaghetti and beans. Increase heat setting to High. Cover; cook 20 minutes longer. Garnish each serving with about 1 1/2 teaspoons pesto.

If desired, substitute other types of pasta for the thin spaghetti. Choose small shell macaroni, ditali or other smaller pastas.
By using reduced-sodium broth in a soup, you can season the soup to taste. Just before serving, taste and add additional salt and pepper if desired.