• 7servings
  • 30minutes
  • 220calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 2 medium carrots, sliced (1 cup)

  3. 2 medium stalks celery, sliced (1 cup)

  4. 1 small onion, chopped (1/3 cup)

  5. 2 cloves garlic, finely chopped

  6. 1 medium zucchini or yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4-inch pieces

  7. 1/4 cup chopped fresh basil leaves

  8. 1 box Hamburger Helper® beef pasta

  9. 1 can (15 oz) Progresso® cannellini or dark red kidney beans, drained, rinsed

  10. 1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, undrained

  11. 5 cups hot water

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven or stockpot, heat oil over medium heat. Add carrots, celery, onion and garlic; cook about 5 minutes, stirring frequently, until vegetables are almost tender.

  2. Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and hot water. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until pasta and vegetables are tender.


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