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Easy Italian Vegetable Soup

  • 6servings
  • 30minutes
  • 230calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, E
MineralsZinc, Copper, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Hamburger Helper® three cheese

  2. 4 cups water

  3. 2 cups Green Giant® Select® frozen broccoli florets, thawed

  4. 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, well drained

  5. 1 can (15 or 15 1/2 oz) great northern beans, drained

  6. 1 can (14 1/2 oz) diced tomatoes with Italian-style herbs, undrained

  7. 6 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box) and water. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until pasta is tender.

  2. Stir in broccoli, spinach, beans and tomatoes. Cook 5 minutes longer, stirring occasionally, until vegetables are thoroughly heated. To serve, sprinkle each serving with 1 tablespoon cheese.

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