Italian Pasta, Beef and Bean Soup

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  • 30|min prep time
  • 55|min total time
  • 13 ingredients
  • 8 servings

1
lb. lean ground beef
1
cup sliced carrots
1/2
cup chopped onion
1/2
cup chopped celery
2
garlic cloves, minced
1/2
teaspoon salt
1
(19-oz.) can cannellini beans, drained, rinsed
1
(15.5 or 15-oz.) can light red kidney beans, drained, rinsed
1
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1
(14 1/2-oz.) can ready-to-serve beef broth
6
cups water
1/4
cup chili sauce
4
oz. (1 cup) uncooked large macaroni rings

Directions

  1. 1 Brown ground beef in Dutch oven over medium-high heat until thoroughly cooked, stirring frequently. Drain.
  2. 2 Reduce heat to medium. Add carrots, onion, celery, garlic and salt; mix well. Cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  3. 3 Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes to blend flavors.
  4. 4 Add uncooked macaroni; cook 8 to 10 minutes or until macaroni is of desired doneness, stirring occasionally.

Notes

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