This make-ahead pasta soup can be served immediately, but chilling the soup overnight allows the flavors to blend.
- In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.
From the Test Kitchen
Prepare soup up to the point where frozen vegetables are cooked until tender. Remove from heat; cool quickly. Refrigerate, covered, overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through.
Nutrition Facts (Quick Minestrone)
- Per serving:
- 214 kcal cal.,
- 2 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 975 mg sodium,
- 41 g carb.,
- 9 g fiber,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet