4 Bean Minestrone
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Traditional restaurant-style minestrone soup is slow-cooked for hours and hours before it's served as a simple appetizer or hearty main course. Our easy version is ready in no time but each bowlful is overflowing with that slow-cooked flavor.
What You'll Need:
- 6 cups beef broth
- 1 (15-ounce) can red kidney beans, undrained
- 1 (16-ounce) can cannellini beans, undrained
- 1 (26-ounce) jar spaghetti sauce
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (9-ounce) package frozen green beans, thawed
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 (16-ounce) can garbanzo beans (chick peas), undrained
- 1 cup uncooked elbow macaroni
What To Do:
- In a soup pot, combine all ingredients except macaroni. Bring to a boil over high heat, stirring occasionally. Stir in macaroni.
- Reduce heat to low and simmer 30 minutes, or until macaroni is tender, stirring occasionally.
- For added flavor, top each bowl with a little grated Romano or Parmesan cheese. Of course, fresh-grated cheese is the way to go when you've got it!
- For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!