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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Quick Minestrone

Makes: 8 servings
Start to Finish 25 mins
Quick Minestrone
  • 3 14  ounce can  beef broth
  • 1 15  ounce can  kidney beans, rinsed and drained
  • 1 15  ounce can  garbanzo beans, rinsed and drained
  • 1 14 1/2 ounce can  low-sodium stewed tomatoes
  • 1 11 1/2 ounce can  vegetable juice
  • 1 6  ounce can  low-sodium tomato paste
  • 2  teaspoons  sugar
  • 1  teaspoon  dried Italian seasoning, crushed
  • 1 1/2  cups  loose-pack frozen mixed vegetables (such as an Italian blend)
  • 2  cups  fresh spinach leaves, cut into strips
  • 2  cups  cooked pasta (1 cup uncooked), such as small shells or mostaccioli
  •  Finely shredded Parmesan cheese (optional)

1. In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.

From the Test Kitchen
  • Prepare soup up to the point where frozen vegetables are cooked until tender. Remove from heat; cool quickly. Refrigerate, covered, overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through.
Nutrition Facts (Quick Minestrone)
  • Servings Per Recipe 8,
  • cal. (kcal) 214,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 41,
  • fiber (g) 9,
  • pro. (g) 12,
  • sodium (mg) 975,
  • Percent Daily Values are based on a 2,000 calorie diet

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