Tex-Mex Minestrone

This beefy minestrone has a bit of a kick to it! All the ingredients I had on hand in my fridge and pantry, so this soup was quick 'n easy to throw together.

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 1⁄2 lb lean ground beef
• 1⁄2 teaspoon ground cumin
• 1⁄4 cup  zesty  Italian dressing (from a bottled dressing)
• 1⁄2 cup water
• 1 (14 1/2ounce) can beef broth
• 1  teaspoon beef bouillon granules
• 1 (10 ounce) can  rotel original diced tomatoes and green chilies
• 1  cup canned black beans, drained & rinsed
• 1⁄3 cup  barilla  ditalini, uncooked
•  kraft grated parmesan cheese, add desired amount

Directions

1. In a 3-quart size saucepan, brown the ground beef. Drain off any excess fat.
2. Add remaining ingredients, (except the cheese) and stir.
3. Bring soup to a boil, then reduce heat to a simmer.
4. Simmer the soup for about 5-8 minutes, or until pasta is cooked, and soup has heated through.
5. Ladle soup into bowls.
6. Sprinkle each bowl with desired amount of cheese.
7. (Adding cheese cuts down on the 'heat', so soup isn't too hot 'n spicy.).
8. Yield: 3-4 servings.
9. Note: I didn't have a bottled Italian dressing on hand, so I used a home-made Italian Dressing, (which I made from a packet I had purchased from Aldi's).