Vegetable Minestrone Recipe | Betty Crocker

Ingredients

• 3 tablespoons olive oil
• 3 large carrots, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, finely chopped
• 2 medium zucchini, coarsely chopped
• 1 medium onion, chopped (1/2 cup)
• 1 bag (12 oz) Fresh green beans, cut into 1-inch pieces
• 1 can (28 oz) diced tomatoes with basil, garlic and oregano, undrained
• 1 can (14.5 oz) fire-roasted diced tomatoes with garlic, undrained
• 1 can (15.5 oz) great northern beans, drained
• 1 can (15 oz) Progresso™ dark red kidney beans, drained
• 2 cartons (32 oz each) Progresso™ beef-flavored broth (8 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups uncooked ditalini (short tubes) pasta (6 oz)
• 1 bag (6 oz) fresh baby spinach leaves
• 3 tablespoons basil pesto
• Freshly shredded Parmesan cheese, if desired