Quick Minestrone Soup
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 10 servings (2-1/2 quarts).
This quick minestrone soup is hearty and makes a comforting lunch or dinner on a brisk day. 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. —Barbara Jellison, Bellevue, Washington
Ingredients
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4 bacon strips, diced
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1 large onion, chopped
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3 medium carrots, chopped
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3 garlic cloves, minced
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1 jar (28 ounces) spaghetti sauce
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1 carton (32 ounces) beef broth
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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2/3 cup uncooked small shell pasta
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2 teaspoons brown sugar
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1 cup frozen cut green beans
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Grated Parmesan cheese, optional
Directions
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1.
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 until tender, 3-4 minutes. Add garlic; cook 2 minutes longer.
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2.
Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, until pasta is tender, 8-10 minutes, stirring occasionally. Add green beans; cook until heated through, about 5 minutes longer. Garnish with reserved bacon and Parmesan cheese if desired.
Nutrition Facts
1 cup: 188 calories, 3g fat (1g saturated fat), 2mg cholesterol, 560mg sodium, 31g carbohydrate, 7g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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