‹ Back to Quick Minestrone Soup

Print Options

Shortcut Minestrone Exps Frbz22 22492 Md 03 17 2b

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

  • 4 bacon strips, diced
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 3 garlic cloves, minced
  • 1 jar (28 ounces) spaghetti sauce
  • 1 carton (32 ounces) 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

  • 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.
  • 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.

© 2024 RDA Enthusiast Brands, LLC