Seafood Minestrone

SERVES: 10

COOK TIME: 35 Min

Soups are probably the easiest and heartiest dishes we could prepare for quick-and-easy dinners. You see, we can make this minestrone on Sunday and leave it in the fridge for a few nights. Then, during the week, we can reheat it a bowl or two at a time as we need it. With hot, crusty rolls and some bagged salad...voilà! We can have dinner in just 20 minutes.

What You'll Need

5 1/4 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (19-ounce) can garbanzo beans (chick peas), undrained
1 (15-1/2-ounce) can red kidney beans, undrained
1 (16-ounce) package frozen mixed vegetables, thawed
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 small onion, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup uncooked elbow macaroni
1 pound fresh or frozen white-fleshed fish fillets, such as cod, haddock, or whiting, cut into 1-inch chunks
1 pound fresh shrimp, peeled and deveined

What to Do

In a large soup pot, combine the broth, crushed tomatoes, garbanzo beans, kidney beans, mixed vegetables, spinach, onion, garlic powder, salt, and pepper. Bring to a boil over high heat then stir in the macaroni.
Reduce the heat to low and simmer for 15 minutes, or until the macaroni is tender.
Add the fish and shrimp and simmer for 5 to 7 minutes, or until the fish flakes easily with a fork and the shrimp turn pink, stirring occasionally.