Minestrone In Minutes
15 min
40 min


2 tablespoons Land O Lakes® Butter

1 cup water

1/2 cup chopped green bell pepper

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

2 (15- to 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  

1 cup uncooked dried elbow macaroni

1/2 cup croutons

1 cup shredded mozzarella cheese


 *Substitute 1 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves and 1/2 teaspoon rubbed sage.

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan; add water, green pepper, onion and garlic. Cook over medium heat 5-7 minutes or until onion is tender.

  2. STEP 2

    Stir in beans, beef broth, tomatoes and Italian seasoning. Continue cooking 10-12 minutes or until mixture comes to a full boil. 

  3. STEP 3

    Reduce heat to low. Add macaroni; cook uncovered 6-8 minutes or until macaroni is tender and soup is heated through.

  4. STEP 4

    Heat oven to 400°F.

  5. STEP 5

    Ladle soup in individual ovenproof bowls. Top each with croutons and shredded cheese. Bake 3-5 minutes or until cheese is melted.


8Fat (mg)
15Cholesterol (mg)
1180Sodium (mg)
40Carbohydrates (g)
8Dietary Fiber
14Protein (g)


Explore reviews from
our online community

  November 03, 2014

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.

— says Leisa
  March 17, 2009

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.

— says Lisa
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.