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Minestrone Macaroni
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1 pound ground beef
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2-1/4 cups water
1-1/2 cups uncooked elbow macaroni
2 beef bouillon cubes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, rinsed and drained
In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the tomatoes, water, macaroni and bouillon; bring to a
boil. Reduce heat; cover and simmer for 12-15 minutes or until
macaroni is tender. Stir in beans and cook until heated through.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |