I always think of minestrone as the "kitchen sink" of soups, a soothing and satisfying meal-in-a-bowl. This one is a true celebration of abundance--and delivers, in one dish, a day's worth of healthy veggies! Serves 4 (1 1/2 cups)
2 cups (one 16-ounce can) Healthy Request Chicken Broth 1/2 cup chopped onion 1 cup shredded carrots 1 cup (5 ounces) diced raw potatoes 2 cups shredded cabbage 1/2 cup diced celery 1 cup (one 8-ounce can) Hunt's Tomato Sauce 1/3 cup (3/4 ounce) uncooked rotini pasta 10 ounces (one 16-ounce can) navy beans, rinsed and drained 1 cup diced unpeeled zucchini 1 teaspoon Italian seasoning
In a large saucepan, combine chicken broth, onion, carrots, potatoes, cabbage, and celery. Bring mixture to a boil. Stir in tomato sauce, uncooked rotini pasta, navy beans, zucchini, and Italian seasoning. Lower heat, cover, and simmer for 15 to 20 minutes or until vegetables are tender, stirring occasionally.
HINT: 1 cup diced cooked chicken breast may be added with tomato sauce.
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