This vegetable soup is ready 30 minutes.
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1 (32-ounce) package beef broth
1 medium (1/2 cup) onion, chopped
2 ounces (1/2 cup) uncooked dried elbow macaroni
1 (12-ounce) package frozen vegetable combination (broccoli, cauliflower and carrots)
1 (15.5-ounce) can pinto beans, drained, rinsed
1 teaspoon dried basil leaves
Salt, if desired
Pepper, if desired
4 ounces (1 cup) shredded Monterey Jack cheese
Combine broth and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, 9-10 minutes or until broth just comes to a boil. Stir in macaroni, vegetables, beans and basil. Continue cooking 9-10 minutes or until mixture comes to a boil. Cook, stirring occasionally, 7-8 minutes or until macaroni is tender and vegetables are heated through. Season with salt and pepper, if desired.
To serve, ladle soup into individual bowls. Top with cheese.
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