French Vegetable Soup

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

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.