Crescent Capped Minestrone Chowder Recipe

Name: Crescent Capped Minestrone Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup ditalini pasta; cooking spray; 1 small chopped vidalia onion; 2 tsp chopped garlic; 2 14-oz cans chicken broth; 2 14.5-oz cans diced tomatoes in rich thick juice; 1/2 14-oz can corn, drained; 1 19-oz can dark red kidney beans, rinsed and drained; 1 9-oz package frozen spinach; 1/2 tsp coarsely ground pepper; 1 tsp dried basil; salt to taste; 1 8 oz. can refrigerated crescent rolls (may use reduced fat); 1 cup freshly grated Parmesan cheese

Servings: persons

3/4 cup ditalini pasta
cooking spray
1 small chopped vidalia onion
2 tsp chopped garlic
2 14-oz cans chicken broth
2 14.5-oz cans diced tomatoes in rich thick juice
1/2 14-oz can corn, drained
1 19-oz can dark red kidney beans, rinsed and drained
1 9-oz package frozen spinach
1/2 tsp coarsely ground pepper
1 tsp dried basil
salt to taste
1 8 oz. can refrigerated crescent rolls (may use reduced fat)
1 cup freshly grated Parmesan cheese

1
Cook ditalini pasta in medium pot of boiling water 10-12 minutes, until al dente. While pasta is cooking, spray bottom of large saucepan generously with cooking spray. Saute garlic and onion over medium heat until translucent. Add broth and diced tomatoes and stir. Add corn and kidney beans. Add frozen spinach and stir until heated through. Add cooked pasta, basil, pepper and stir. Add salt to taste.
2
Preheat oven to 375 degrees. Pour soup evenly into 4 oven-safe bowls. (Allow any remaining soup to cool, then refrigerate or freeze for future use). Open crescent rolls and break into 4 rectangles. Spread each rectangle on top of soup bowls and crimp over edge of bowl; allow dough to separate slightly but not break apart at serrated edge. Gently poke a knife into dough several times to allow additional steam to escape. Carefully place bowls on a sturdy cookie sheet and place in oven. Bake for 10-12 minutes until golden brown. Remove from oven and allow to cool for 5 minutes. Serve with freshly grated Parmesan cheese.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup ditalini pasta, cooking spray, 1 small chopped vidalia onion, 2 tsp chopped garlic, and more.

Yes, Crescent Capped Minestrone Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crescent Capped Minestrone Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions