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Minestrone Macaroni

"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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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

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