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Quick Minestrone


2 tablespoons Land O Lakes® Butter

1 cup water

1/2 cup chopped carrot

1/2 cup chopped green bell pepper

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

2 (15-ounce) cans pinto and/or kidney beans, rinsed, drained

1 (14.5-ounce) can beef or vegetable broth

2 (14.5-ounce) cans diced tomatoes in juice

1 tablespoon dried Italian seasoning  

4 ounces (1 cup) uncooked dried pasta nuggets or elbow macaroni


Freshly grated Parmesan cheese, if desired

 *Substitute 1 1/2 teaspoon dried oregano leaves, 3/4 teaspoon dried basil leaves and 3/4 teaspoon dried thyme leaves.

How to make

  1. STEP 1

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

  2. STEP 2

    Stir in beans, broth, tomatoes and Italian seasoning. Continue cooking 10-12 minutes or until mixture comes to a full boil. Reduce heat to low. Add pasta; cook, uncovered, 6-8 minutes or until pasta is tender and soup is heated through.

  3. STEP 3

    Top each serving with grated Parmesan cheese, if desired.

Nutrition (1 serving)

200 Calories
4.5 Fat (g)
10 Cholesterol (mg)
920 Sodium (mg)
32 Carbohydrates (g)
1 Dietary Fiber
10 Protein (g)
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