Minestrone with Garlic Croutons

By jackiemo

Betty Crocker recipe

Ingredients

• Croutons
• 2 cups cubed (1/2 to 3/4 inch) French bread
• 1/4 cup butter or margarine, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• Soup
• 1 tablespoon olive or vegetable oil
• 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
• 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
• 2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained
• 3 1/2 cups Progresso® beef flavored broth (from 32-oz carton)
• 1/2 cup uncooked small pasta shells (2 oz)
• 1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed

Details

Servings 6
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

1.Heat oven to 350°F. In medium bowl, mix crouton ingredients until bread is well coated. In ungreased 15×10×1-inch pan, spread croutons. Bake 15 to 20 minutes, stirring and turning occasionally, until golden brown and crispy.
2.Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Add stir-fry vegetables. Cook 3 to 4 minutes, stirring frequently, until tender. Stir in mixed vegetables, tomatoes and beef broth. Heat to boiling, breaking up tomatoes with spoon as mixture cooks. Stir in pasta. Cook uncovered over medium heat 10 to 12 minutes, stirring occasionally, until vegetables and pasta are tender.
3.Stir in beans. Cook 4 to 5 minutes, stirring occasionally, until thoroughly heated. Top each serving with warm croutons.