Chicken Minestrone Soup
- 1 jar Prego® Italian Sauce
- 1 can Campbell’s® Condensed Tomato Soup
- 1 can sliced carrots, drained
- 1 can diced potatoes, drained
- 1 can Italian style diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 zucchini, chopped
- 1 can Swanson® Premium Chicken, drained, rinsed, and shredded
- 48 oz chicken broth
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- 1 cup elbow macaroni pasta
- 2 cups baby spinach
- Parmesan cheese
Strawberry Lemonade Iced Tea
- 4 cups of steeped black tea
- 1 bottle of V8 Splash® Strawberry Lemonade
- 1 cup of water
Chicken Minestrone Soup
- In a big pot, pour in the jar of Prego® Italian Sauce.
- Drain the carrots and potatoes and add Campbell’s® Condensed Tomato Soup
- Add the Italian style diced tomatoes
- Drain and rinse the Swanson® Premium Chicken and shred it. Then, add it to the pot.
- Drain and rinse the kidney beans and add to the pot.
- Drain and rinse the cannellini beans and add to the pot.
- Slice and chop a zucchini and add it to the pot.
- Put the pot on the fire set on High.
- Add the chicken broth, Italian seasoning, and garlic.
- When soup reaches a rolling boil, add the pasta.
- When the pasta is soft, add the baby spinach and turn the fire off.
- Serve with a sprinkle of fresh grated Parmesan cheese.
Strawberry Lemonade Ice Tea
- Steep the tea in the microwave for 4 minutes.
- Combine tea, V8 Splash® Strawberry Lemonade, and water in a pitcher.
- Serve over ice.