Minestrone Macaroni II

This is a variation on a recipe I found in Quick Cooking magazine, March/April 1998 issue. I've subsituted spaghetti sauce for the original italian seasoned diced tomatoes and sometimes use italian sausage instead of ground beef. Both versions are tasty.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb ground beef or 1  lb Italian sausage
• 24  ounces  spaghetti sauce
• 2 1⁄4 cups water
• 1 1⁄2 cups elbow macaroni, uncooked
• 15  ounces beef broth
• 16  ounces canned kidney beans
• 15  ounces  canned garbanzo beans
• 14 1⁄2 ounces  canned  mixed vegetables

Directions

1. Brown the ground beef or sausage; drain well. Place in a large dutch oven.
2. Add spaghetti sauce, water, broth and macaroni. Bring to a boil. Reduce heat and simmer covered for 12-15 minutes or until macaroni is tender.
3. Stir in vegetables and beans, heat through.