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Minute Minestrone Recipe

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This recipe came about by accident when I combined a week's worth of family leftovers. Everyone gobbled it up without knowing my secret.—Lyn Robitaille, East Hartland, Connecticut
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10-12 servings

Ingredients

  • 4 cups water
  • 1 package (1.7 ounces) vegetable soup mix
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) corn, drained
  • 1 can (8 ounces) tomato sauce
  • 2 cups cooked cubed beef, chicken or turkey
  • 1 cup cooked leftover vegetables
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups cooked elbow macaroni

Nutritional Facts

1 cup equals 158 calories, 2 g fat (trace saturated fat), 21 mg cholesterol, 655 mg sodium, 21 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Directions

  1. In a large saucepan, combine water and soup mix; bring to a boil over medium heat. Add beans, corn, tomato sauce, meat, vegetables, celery, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add macaroni; heat through. Yield: 10-12 servings.
Originally published as Minute Minestrone in Taste of Home April/May 1997, p14

Nutritional Facts

1 cup equals 158 calories, 2 g fat (trace saturated fat), 21 mg cholesterol, 655 mg sodium, 21 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

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