This vegetable soup is ready 30 minutes.
| 1 |
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(15.2-ounce) package beef broth |
| 2 |
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ounces (1 cup) uncooked dried elbow macaroni |
| 1 |
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medium (1/2 cup) onion, chopped |
| 1 |
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(12-ounce) package frozen vegetable combination (broccoli, cauliflower and carrots) |
| 1 |
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(15 1/2-ounce) can pinto beans, drained, rinsed |
| 1 |
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teaspoon dried basil leaves |
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Salt, if desired |
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Pepper, if desired |
| 4 |
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ounces (1 cup) LAND O LAKES® Monterey Jack Cheese, shredded |
Meanwhile, combine broth and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until broth just comes to a boil (9 to 10 minutes). Stir in macaroni, vegetables, beans and basil. Continue cooking until mixture comes to a boil (9 to 10 minutes). Cook, stirring occasionally, until macaroni is tender and vegetables are heated through (7 to 8 minutes). Season with salt and pepper, if desired.
To serve, ladle soup into individual bowls; top with cheese.
