Minestrone In Minutes
Minestrone soup with mozzarella cheese baked on top.
15 min.prep time
40 min.total time
1 cup water
1/2 cup chopped green bell pepper
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 (16-ounce) cans pinto beans, rinsed, drained
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans diced tomatoes in juice
1 tablespoon Italian seasoning*
4 ounces (1 cup) uncooked dried elbow macaroni
1/2 cup croutons
4 ounces (1 cup) shredded mozzarella cheese
Melt butter in 4-quart saucepan; add water, green pepper, onion and garlic. Cook over medium heat until onion is tender (5 to 7 minutes).
Stir in beans, beef broth, tomatoes and Italian seasoning. Continue cooking until mixture comes to a full boil (10 to 12 minutes). Reduce heat to low. Add macaroni; cook uncovered until macaroni is tender and soup is heated through (6 to 8 minutes).
Heat oven to 400°F. To serve, place soup in individual ovenproof bowls. Top each with croutons and shredded cheese. Bake for 3 to 5 minutes or until cheese is melted.
*Substitute 1 teaspoon each
dried oregano leaves, dried marjoram leaves and dried basil leaves and 1/2 teaspoon rubbed sage.
Nutrition Facts (1 serving)
Dietary Fiber: 8g
Recipe #8222©2001Land O'Lakes, Inc.