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Minestrone in Minutes

Categories: Low-fat
Type: Soups and Stews

This traditional Italian classic has been reinvented for busy families who relish a substantial vegetable soup enriched with a little pasta.

Serves: Serves: 4 (1 1/2 cups)


  • 1 3/4 cups (one 14 1/2-ounce can) Swanson Beef Broth
  • 1 3/4 cups water
  • 1 cup shredded cabbage
  • 1/2 cup chopped onion
  • 1 3/4 cups (one 15-ounce can) Hunt's Chunky Tomato Sauce
  • 1/2 cup frozen cut green beans
  • 1/2 cup frozen cut carrots
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon dried minced garlic
  • Scant 1/2 cup (1 1/2 ounces) uncooked elbow macaroni

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  1. In a large saucepan, combine beef broth, water, cabbage, onion, tomato sauce, green beans, carrots, Italian seasoning, parsley flakes, and garlic.
  2. Bring mixture to a boil. Add uncooked macaroni. Mix well to combine.
  3. Lower heat, cover, and simmer for 15 minutes or until vegetables and macaroni are tender, stirring occasionally

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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