Prep 10 mins
Cook 25 mins
I love minestrone and this is a quick version I will be making soon. Adapted from Taste of Home's website and Betty Claycomb of Alverton, Pennsylvania jots, "This simple, chunky soup is low in calories, the beef broth's seasoned nicely, while the spinach adds a refreshing difference."
- 2 medium carrots, chopped
- 1 cup cabbage, chopped
- 1 celery rib, thinly sliced
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 teaspoons vegetable oil
- 3 cups water
- 14 1⁄2 ounces Italian-style diced tomatoes or 14 1⁄2 ounces Italian-style stewed tomatoes, undrained
- 3 beef bouillon cubes
- 1 cup fresh spinach, torn
- 2⁄3 cup cooked elbow macaroni
- 1⁄4 teaspoon pepper
- In a large saucepan saute carrots, cabbage, celery, onion, and garlic in oil for 5 minutes.
- Add water, tomatoes, and bouillon. Bring to a boil and reduce heatt. Simmer uncovered for 20-25 minutes or until vegetables are tender.
- Stir in spinach, cooked macaroni, and pepper, heat through. Serve immediately.
Loved this! I used it for a basic cooking class to teach knife skills. It was very well received!!!
Fantastic flavor and so easy to make. I also added some steak cut up very tiny. It tastes delicious with the soup. Remember to brown your meat first, so you dont have gray cubes of meat in your soup. Very nice easy flavor. Thank you for sharing with us.
PAC Spring 2008 ~ Quick and easy to make with great flavor. Used savoy cabbage and frozen leaf spinach. I just finished off a bowl for my lunch...yum!