Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Quick Minestrone

    Source of Recipe

    3 14-ounce cans 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 ow-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)

    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.

    Make-Ahead Tip: 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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |