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Shortcut Minestrone

By: Barbara Jellison

"'This soup is hearty and makes a comforting lunch or dinner on a brisk day,' relates Barbara Jellison from Bellevue, Washington. 'The spaghetti sauce provides rich flavor without a long simmering time. I further cut the prep time by using my food processor to chop the vegetables."

Rate/Review | Read Reviews (9)

505 Saves

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

4 bacon strips, diced
1 large onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 (28 ounce) jar spaghetti sauce
4 cups beef broth
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2/3 cup uncooked pasta shells
2 teaspoons brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup frozen cut green beans
grated Parmesan cheese

Directions

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer.
Stir in spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with Parmesan cheese if desired and bacon.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with reduce-sodium beef broth and without Parmesan cheese) equals 188 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 560 mg sodium, 31 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1/2 meat.