Minestrone Macaroni Recipes

MINESTRONE MACARONI

Minestrone Macaroni image

"This is by far the easiest, tastiest economical recipe I've found," reports Diane Varner, Elizabeth, Colorado, a mother of two teenage sons who works part-time. "It seems to taste even better as a leftover." Our test kitchen figures her frugal skillet dish costs just 78¢ per serving.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound ground beef
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2-1/4 cups water
1-1/2 cups uncooked elbow macaroni
2 teaspoons beef bouillon granules
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, rinsed and drained

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, macaroni and bouillon; bring to a boil. , Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through.

Nutrition Facts : Calories 354 calories, Fat 9g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1037mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 8g fiber), Protein 25g protein.

MINESTRONE MACARONI

Minestrone Macaroni image

Make and share this Minestrone Macaroni recipe from Food.com.

Provided by SweetSueAl

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
2 (14 ounce) cans Italian-style diced tomatoes, undrained
2 1/4 cups water
1 1/2 cups elbow macaroni, uncooked
2 beef bouillon cubes
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can cut green beans, rinsed and drained

Steps:

In a large skillet, brown ground beef; drain.
Add the tomatoes, water, macaroni, and bouillon cubes; bring to a boil.
Reduce heat; cover and simmer 12 to 15 minutes or until macaroni is tender.
Stir in beans and heat through.

Nutrition Facts : Calories 452.9, Fat 13.3, SaturatedFat 4.8, Cholesterol 51.5, Sodium 1138.9, Carbohydrate 57.5, Fiber 10.1, Sugar 7.5, Protein 26.7

MINESTRONE MACARONI II

Minestrone Macaroni II image

This is a variation on a recipe I found in Quick Cooking magazine, March/April 1998 issue. I've subsituted spaghetti sauce for the original italian seasoned diced tomatoes and sometimes use italian sausage instead of ground beef. Both versions are tasty.

Provided by growlieswife

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef or 1 lb Italian sausage
24 ounces spaghetti sauce
2 1/4 cups water
1 1/2 cups elbow macaroni, uncooked
15 ounces beef broth
16 ounces canned kidney beans
15 ounces canned garbanzo beans
14 1/2 ounces canned mixed vegetables

Steps:

Brown the ground beef or sausage; drain well. Place in a large dutch oven.
Add spaghetti sauce, water, broth and macaroni. Bring to a boil. Reduce heat and simmer covered for 12-15 minutes or until macaroni is tender.
Stir in vegetables and beans, heat through.

Nutrition Facts : Calories 541.5, Fat 16.7, SaturatedFat 5.1, Cholesterol 52.1, Sodium 1717.3, Carbohydrate 66.5, Fiber 9.8, Sugar 14.2, Protein 30.9

CONTEST-WINNING EASY MINESTRONE

Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories Dinner Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

Ingredients

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

EASY MINESTRONE

Easy Minestrone image

"This is a wonderful recipe to put together in the morning and forget about the rest of the day," assures Yvonne Andrus of American Fork, Utah. "I have three small boys who are not big fans of vegetables, but they especially enjoy this hearty soup."

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 10 servings (about 3-1/4 quarts).

Number Of Ingredients 13

Ingredients

4 medium tomatoes, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 medium zucchini, halved and sliced
1-1/2 cups shredded cabbage
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 cups reduced-sodium chicken broth or vegetable broth
1-1/4 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups cooked elbow macaroni
5 tablespoons shredded Parmesan cheese

Steps:

In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender. , Just before serving, stir in macaroni; heat through. Serve with cheese.

Nutrition Facts :

MINNESOTA MINESTRONE

Minnesota Minestrone image

Make and share this Minnesota Minestrone recipe from Food.com.

Provided by Ann Marie F

Categories Vegetable

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs lean ground beef
1 cup onion, Chopped (1 Large)
1 clove garlic, Minced
1 (28 ) can tomatoes
1 (15 ) can kidney beans
1 (12 ) can whole kernel corn
1 cup celery, Sliced, 2 Stalks
2 cups cabbage, Shredded,Abt 1/2 Hd
2 cups zucchini, Sliced, 2 Sm
1 cup elbow macaroni, Uncooked, OR
1 cup spaghetti, Broken, Uncooked
2 cups water
1/2 cup red wine or 1/2 cup water
2 teaspoons beef bouillon, Instant
1 1/2 teaspoons salt
1 1/2 teaspoons italian seasoning
parmesan cheese, Grated

Steps:

Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown.
Drain off the excess fat.
Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally.
Serve hot with the Parmesan cheese.

MINESTRONE

Minestrone image

Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

Ingredients

2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced fresh parsley
1/4 cup canola oil
2 garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
1 cup grated Parmesan cheese

Steps:

In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.

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