French Vegetable Soup

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

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

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
45
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
850mg
35%
Potassium
810mg
23%
Total Carbohydrate
38g
13%
Dietary Fiber
8g
32%
Sugars
7g
Protein
11g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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