Description
A recipe for Mexican Minestrone Soup

Ingredients

• 1 package (10 ounces) Green Giant Niblets frozen corn & butter sauce
  
• 1 tablespoon vegetable oil
  
• 2 small zucchini, cubed (2 cups)
  
• 1 medium onion, chopped (1/2 cup)
  
• 2 to 3 cloves garlic, finely chopped
  
• 1 to 2 jalapeño peppers, finely chopped
  
• 3 cups water
  
• 1/2 cup small pasta or macaroni, such as mini penne, small shells or elbow macaroni
  
• 1 teaspoon crushed dried oregano
  
• 1/2 teaspoon salt
  
• 3 cans (14.5 ounces each) diced tomatoes with mild green chilies, undrained
  
• 1 can (15 ounces) black beans, rinsed and drained
  
• 1/4 cup chopped fresh cilantro

Preparation
1. Microwave corn as directed on package.

2. Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir zucchini, onion, garlic and jalapeño peppers in oil until onion is tender.

3. Stir in corn, water, pasta, oregano, salt and tomatoes. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until pasta is tender. Stir in beans and cilantro. Heat about 1 minute or until beans are hot.

Nutrition
no information available

Serves
9 cups soup.

Variations
no information available