Contadina® Insalata Minestrone Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add zucchini, tomatoes, vegetable broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 3.Add beans and pasta, and cook for an additional 10 minutes or until pasta is tender.
• STEP 4.Season with salt and pepper to taste. Serve hot with a sprinkle of Parmesan cheese and crusty bread.

Cooking Tips

• Feel free to customize the soup by adding other vegetables like bell peppers or spinach.
• For a heartier version, you can add cooked chicken or sausage.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Contadina® Insalata Minestrone hot with a sprinkle of Parmesan cheese and a side of crusty bread.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.