Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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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
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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