This minestrone is a breeze to whip up. Try it with crusty sourdough bread and Caesar salad.
INGREDIENTS (for 4 servings):
- 1/2 pound ground round
- 6 cups water
- 1 (14.5 ounce) can no-salt-added stewed tomatoes, undrained and chopped
- 1 (4.4 ounce) package minestrone soup mix
- 1/2 cup uncooked ditalini (very short tubular macaroni)
- 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
Cook ground round in a large Dutch oven over medium heat until the meat is browned, stirring to crumble. Drain well, and return meat to pan. Stir in water, stewed tomatoes, and soup mix, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in ditalini and chopped spinach, and simmer for 7 minutes or until the pasta is tender.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 281 (12% from fat); FAT 3.7g (sat 0.9g, mono 1.0g, poly 0.3g); PROTEIN 22g; CARB 40.4g; FIBER 5.6g; CHOL 32mg; IRON 4.9mg; SODIUM 851mg; CALC 129m