Easy Italian Vegetable Soup

Prep Time

30 min

Ready In

30 min

Servings

Print Recipe

Ingredients

1 box Hamburger Helper™ three cheese
4 cups water
2 cups frozen broccoli florets, thawed
1 box (9 oz) frozen chopped spinach, thawed, well drained
1 can (15 or 15.5 oz) great northern beans, drained
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
6 tablespoons grated Parmesan cheese

Nutrition Facts:

Calories 230 (Calories from Fat 30); Total Fat 3g (SaturatedMore Facts

Calories 230 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g, Polyunsaturated Fat 0g, Monounsaturated Fat 0.5g, Omega-3 0g); Cholesterol 5mg; Sodium 1120mg; Potassium 350mg; Total Carbohydrate 39g (Dietary Fiber 7g, Soluble Fiber 0g, Insoluble Fiber 6g, Sugars 6g); Protein 11g

Lefty's Cooking Tips

Special Touch Make it your way! Vary the beans, veggie and cheese to create a soup that’s your own.

Instructions

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.
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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