Minestrone Macaroni Recipe

4.5 9 12
Minestrone Macaroni Recipe
Minestrone Macaroni Recipe photo by Taste of Home
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Minestrone Macaroni Recipe

Read Reviews
4.5 9 12
Publisher Photo
"This is by far the easiest, tastiest economical recipe I've found," reports Diane Varner, Elizabeth, Colorado, a mother of two teenage sons who works part-time. "It seems to taste even better as a leftover." Our test kitchen figures her frugal skillet dish costs just 78¢ per serving.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 teaspoons beef bouillon granules
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, rinsed and drained

Directions

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. Yield: 6 servings.
Originally published as Minestrone Macaroni in Quick Cooking March/April 1998, p17

Nutritional Facts

1 cup: 354 calories, 9g fat (3g saturated fat), 37mg cholesterol, 1037mg sodium, 44g carbohydrate (9g sugars, 8g fiber), 25g protein.

  • 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 teaspoons beef bouillon granules
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, rinsed and drained
  1. 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.
  2. Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through. Yield: 6 servings.
Originally published as Minestrone Macaroni in Quick Cooking March/April 1998, p17

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Reviews forMinestrone Macaroni

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sstetzel User ID: 158954 21675
Reviewed Oct. 22, 2014

"Excellent"

MY REVIEW
redsoxgirl User ID: 2472398 80577
Reviewed Feb. 15, 2014

"I have been making this since I saw it in quick Cooking in 1998. I use black beans instead of green beans. My family loves this!"

MY REVIEW
caseymcinnis User ID: 7359291 21918
Reviewed Aug. 4, 2013

"I make this all the time. Hearty, fabulous and so easy."

MY REVIEW
granolamomma User ID: 4325044 21654
Reviewed Oct. 3, 2011

"Would make again with modifications. Good idea to start.

Needs more water, the macaroni sucked all up. Would add onion, garlic, spices."

MY REVIEW
ilybean User ID: 5838736 22492
Reviewed Apr. 18, 2011

"LOVED THIS! It could have used a couple more bullion cubes but it has a my favorite things in it and was easy to make. I can't wait to make this again."

MY REVIEW
jabuckly User ID: 3747720 46739
Reviewed Nov. 1, 2010

"It wasn't inedible but it was terribly bland. I wouldn't rather eat minestrone soup."

MY REVIEW
BREN14224 User ID: 2412888 46735
Reviewed Jan. 19, 2010

"love it!"

MY REVIEW
lisa53202 User ID: 1079567 51762
Reviewed Sep. 18, 2008

"I found this needed flavor. I added garlic, salt, pepper and parmesan cheese."

MY REVIEW
joni Geurts User ID: 1060443 202611
Reviewed May. 13, 2008

"This was so easy and I didn't have kidney beans so I used great northern beans, it was excellent! My family loved it!!

Thanks!"

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