Prep Time: 15 mins
Cook Time: 10 mins
Ingredients
3 -14 ounce cans Beef Broth
1 - 15 ounce cans Kidney Beans, rinsed and drained
1 - 15 ounce can Garbanzo beans (chickpeas), rinsed and drained
1 - 14 1/2 oz can Stewed Tomatoes, undrained
1 - 11 1/2 oz can Vegetable Juice
1 - 6 ounce can Tomato Paste
2 teaspoons Sugar
1 tsp Italian seasoning, dried, crushed
1 1/2 cups Frozen mixed vegetables (such as Italian blend), loose-pack
2 cups Spinach Leaves, fresh, cut into strips
2 cups Pasta, cooked, such as medium shell macaroni or mostaccioli
To Taste Parmesan Cheese, Finely Shredded
Notes / Directions
1. In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
2. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.
3. Makes 8 servings (12 cups)
* Make Ahead Tip Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.
Nutrition Facts
Servings Per Recipe 8; Calories 223; Protein(gm) 11; Carbohydrate(gm) 43; Fat total(gm) 2; Polyunsaturated fat(gm) 1; Dietary Fiber total(gm) 8; Sugar total(gm) 6; Vitamin A(IU) 2332; Vitamin C(mg) 28; Thiamin(mg) 0; Riboflavin(mg) 0; Niacin(mg) 3; Pyridoxine (Vit. B6)(mg) 0; Folate(µg) 56; Sodium(mg) 1152; Potassium(mg) 515; Calcium(DV %) 81; Vegetables() 2; Starch() 2; Percent Daily Values are based on a 2,000 calorie diet
I got this recipe from the Better Homes and Gardens website. It is also really yummy and perfect for a cold day. :) The leftovers are great the next day too! :)
