1 1/2 Tbsp olive oil
2 cloves garlic, finely chopped
1 bag (16 oz) Green Giant™ Fresh Minestrone Soup Blend
3/4 tsp dried oregano leaves
3/4 tsp dried basil leaves
1/2 tsp salt
3/4 tsp pepper
1 can (15 oz) no salt added diced tomatoes, undrained
1 1/2 cups reduced-sodium chicken broth
1 cup water
1 can (15 oz) red kidney beans, drained, rinsed
1/3 cup uncooked macaroni
1/4 cup grated Parmesan cheese
1 Tbsp chopped fresh basil leaves
1. In 4-quart Dutch oven, heat oil over medium heat. Add garlic; cook 30 seconds. Add soup blend; cook 6-7 minutes, stirring occasionally, until vegetables begin to soften. Stir in oregano, basil, salt and pepper; cook 3 minutes longer.
2. Add tomatoes, broth and water; heat to boiling. Stir in beans and macaroni; cook about 10 minutes or until macaroni is tender. Serve soup topped with Parmesan cheese and chopped fresh basil leaves.