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Minestrone soup with mozzarella cheese baked on top.
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.
Dietary Fiber: 8g
Loved it! My husband could've eaten several bowls, but had to make himself stop. I added very lean ground beef because he is a diabetic and needs the protein. And, I added white beans along with the pintos. I will definitely be making this again.
I used olive oil instead of butter to saute the vegetables. I also used kidney beans instead of pinto beans. I omitted the croutons and mozarella cheese and did not finish the soup in the oven. Very quick and easy soup for a weeknight meal.
Quick and easy to fix,with a wonderful flavor. Even better the next day after flavors have melded.
This a good minestrone but my family enjoy's the Hearty country minestrone more.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2627
© 2015 Land O'Lakes, Inc.
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