Croutons

2 cups cubed (1/2 to 3/4 inch) French bread
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder
1/4 teaspoon seasoned salt

Soup

1 tablespoon olive or vegetable oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups Green Giant® frozen mixed vegetables
2 cans (14.5 oz each) Italian-style stewed tomatoes, undrained
3 1/2 cups Progresso® beef flavored broth (from 32-oz carton)
1/2 cup uncooked small pasta shells (2 oz)
1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed


1. Heat oven to 350°F. In medium bowl, mix crouton ingredients until bread is well coated. In ungreased 15x10x1-inch pan, spread croutons. Bake 15 to 20 minutes, stirring and turning occasionally, until golden brown and crispy.

2. Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Add stir-fry vegetables. Cook 3 to 4 minutes, stirring frequently, until tender. Stir in mixed vegetables, tomatoes and beef broth. Heat to boiling, breaking up tomatoes with spoon as mixture cooks. Stir in pasta. Cook uncovered over medium heat 10 to 12 minutes, stirring occasionally, until vegetables and pasta are tender.

3. Stir in beans. Cook 4 to 5 minutes, stirring occasionally, until thoroughly heated. Top each serving with warm croutons.

Prep Time:45 min
Start to Finish:45 min
Makes:6 servings (1 1/2 cups each)

From-Betty Crocker