Minestrone Macaroni Recipes

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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

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 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

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

MAC AND CHEESE MINESTRONE



Mac and Cheese Minestrone image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 7

1 (14-ounce) package Del Monte® Recipe Ready Mirepoix Soup Starter
1 (48-ounce) box Market Pantry® Reduced Sodium Chicken Broth
1 (19-ounce) package cauliflower florets, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
2 cups elbow macaroni
1 cup heavy cream
1 cup shredded Parmesan cheese

Steps:

  • 1. In a large saucepot, bring the mirepoix, broth, and 2 cups water to a boil. Reduce the heat to simmer until the vegetables are crisp-tender, about 10 minutes.
  • 2. Stir in the cauliflower, beans, and macaroni. Cook, stirring occasionally, until the noodles are just tender, about 8 minutes.
  • 3. Stir in the cream and divide among serving dishes. Top with the cheese and serve.

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

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

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 Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 8

1 pound ground beef
2 (14.5 ounce) cans diced Italian tomatoes, undrained
2 ¼ cups water
1 ½ cups uncooked elbow macaroni
2 cube (blank)s beef bouillon cubes
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can cut green beans, rinsed and drained

Steps:

  • In a large skillet, brown beef; drain. Add 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 heat through.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 50.3 g, Cholesterol 64.4 mg, Fat 21.8 g, Fiber 10.1 g, Protein 24.5 g, SaturatedFat 8.4 g, Sodium 1029.2 mg, Sugar 5.5 g

TUSCAN MINESTRONE



Tuscan Minestrone image

Here's a simple and tasty minestrone from the American Heart Association Cookbook. You can substitute macaroni or other pasta for the orzo if you choose. We like to add some spicy Mrs. Dash at the end for a little more kick.

Provided by lazyme

Categories     < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

1 (14 ounce) can kidney beans, rinsed and drained
1 tablespoon olive oil, extra virgin
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon red pepper flakes, crushed
1 onion, chopped
2 1/2 quarts water
1 leek, sliced
3 carrots, sliced
3 stalks celery, sliced
2 potatoes, peeled and cubed
1 cup green beans, sliced
1 1/2 cups tomato sauce
1 tablespoon mixed Italian herbs
2 zucchini, chopped
1 1/2 cups cannellini beans, drained and rinsed
14 1/2 ounces stewed tomatoes
1/2 cup orzo pasta
2 cups spinach, chopped

Steps:

  • Place oil in 6 quart saucepan.
  • Add beans, garlic, bay leaf, red pepper flakes, onion.
  • Saute 5 minutes.
  • Add water.
  • Bring to boil.
  • Simmer 1 hour.
  • Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
  • Cook 30 minutes.
  • Add zucchini, beans, tomatoes.
  • Cook 15 minutes.
  • Add orzo and spinach.
  • Cook 15 minutes.

Nutrition Facts : Calories 484.7, Fat 6.1, SaturatedFat 1, Sodium 1412.7, Carbohydrate 91.6, Fiber 20.6, Sugar 20.9, Protein 20.8

MINESTRONE MAC & CHEESE SKILLET



Minestrone Mac & Cheese Skillet image

If you've got fans of minestrone soup at home, this mac and cheese skillet-made with tasty garden vegetables and pinto beans-is a must-try.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 10

2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
1 Tbsp. oil
3 cups shredded cabbage
4 carrots, chopped
1 small onion, chopped
1 large zucchini, chopped
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) pinto beans, rinsed
4 KRAFT Singles, chopped
2 Tbsp. chopped fresh parsley

Steps:

  • Prepare Dinners in large saucepan as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add cabbage, carrots and onions; cook and stir 5 min. Stir in zucchini; cook 3 min. Add tomatoes and beans; stir. Bring to boil; cover. Simmer on low heat 5 min.
  • Stir Singles into Dinners until melted. Add vegetable mixture; mix lightly. Sprinkle with parsley.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 4 g, TransFat 4 g, Cholesterol 20 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 14 g

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