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Shortcut Minestrone

"This soup is hearty and makes a comforting lunch or dinner on a brisk day," relates Barbara Jellison from Bellevue, Washington. "The spaghetti sauce provides rich flavor without a long simmering time. I further cut the prep time by using my food processor to chop the vegetables.

10 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

4 bacon strips, diced
1 large onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 jar (28 ounces) spaghetti sauce
4 cups beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 cup uncooked small shell pasta
2 teaspoons brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup frozen cut green beans
Grated Parmesan cheese, optional

Directions

In a Dutch oven or soup kettle, cook bacon over medium heat until
crisp. Using a slotted spoon, remove to paper towels. Drain,
reserving 2 tablespoons drippings; set bacon aside. In the
drippings, saute onion and carrots for 3-4 minutes or until tender.
Add garlic; cook 2 minutes longer.
Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add
the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10
minutes or until pasta is tender, stirring occasionally. Add green

2 of 2

Shortcut Minestrone (continued)

Directions (continued)

beans; cook 5 minutes longer or until heated through. Garnish with
reserved bacon and Parmesan cheese if desired. Yield: 10 servings
(2-1/2 quarts).

Nutrition Facts: One 1-cup serving (prepared with reduce-sodium beef broth and without Parmesan cheese) equals 188 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 560 mg sodium, 31 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1/2 meat.