Quick Beef Minestrone
Another succulent beef dish made with mixed vegetables, tomato soup and macaroni.
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef
ground |
|
| 16 | ounces |
vegetables
frozen, italian mixed |
|
| 2 | cups |
water
|
|
| 2 | cups |
cabbage
shredded |
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | each |
tomato soup
canned, condensed |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | cup |
pasta, elbow macaroni
elbow, uncooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef
ground |
|
| 462.4 | ml/g |
vegetables
frozen, italian mixed |
|
| 473 | ml |
water
|
|
| 473 | ml |
cabbage
shredded |
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | each |
tomato soup
canned, condensed |
*
|
| 5 | ml |
basil
dried |
*
|
| 118 | ml |
pasta, elbow macaroni
elbow, uncooked |
*
|
Directions
In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen vegetables, undiluted soup, water and basil. Heat to boiling, stirring occasionally. Simmer 15 minutes. Stir in cabbage and elbow macaroni. Cook until tender. Sprinkle with grated cheese.
Serves 6.
