Dinner ready in less than an hour! Enjoy this soup made with ground beef, beans and macaroni rings – a delightful meal!
Italian Pasta, Beef and Bean Soup
- Prep Time 30 min
- Total 55 min
- Ingredients 13
- Servings 8
Ingredients
- 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
Make With
Progresso Broth
Instructions
-
Step1Brown ground beef in Dutch oven over medium-high heat until thoroughly cooked, stirring frequently. Drain.
-
Step2Reduce 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.
-
Step3Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes to blend flavors.
-
Step4Add uncooked macaroni; cook 8 to 10 minutes or until macaroni is of desired doneness, stirring occasionally.
Nutrition
290
Calories
8g
Total Fat
19g
Protein
35g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 290
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 35mg
- 12%
- Sodium
- 700mg
- 29%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 5g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 1/2 Very Lean Meat; 1 Fat;Tips from the
Pillsbury Kitchens
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