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Minestrone in Minutes
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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.

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