Mixed vegetables are a simple addition to a hearty soup that's ready for cooking in 15 minutes. Perfect if you love French cuisine.
French Vegetable Soup
- Prep Time 15 min
- Total 7 hr 35 min
- Ingredients 13
- Servings 6
Ingredients
- 2 cups chopped onions
- 4 unpeeled small red potatoes, cut into about 3/4-inch cubes
- 1 small zucchini, halved lengthwise, then cut crosswise into 1/2-inch slices
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
- 2 teaspoons dried minced garlic
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen mixed vegetables, thawed, drained
- 1 oz uncooked thin spaghetti or vermicelli, broken into 2-inch pieces (about 1/2 cup)
- 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
- 3 tablespoons basil pesto

Make With
Progresso Broth
Instructions
-
Step1Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except mixed vegetables, spaghetti, beans and pesto.
-
Step2Cover; cook on Low heat setting 7 to 9 hours.
-
Step3Stir in mixed vegetables, spaghetti and beans. Increase heat setting to High. Cover; cook 20 minutes longer. Garnish each serving with about 1 1/2 teaspoons pesto.
Nutrition
240
Calories
4 1/2g
Total Fat
11g
Protein
38g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 45
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 850mg
- 35%
- Potassium
- 810mg
- 23%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 8g
- 32%
- Sugars
- 7g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 15%
- 15%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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