Minestrone Macaroni II
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“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.”
Minestrone Macaroni II
1 recipe photo
READY IN:40mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 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
- Brown the ground beef or sausage; drain well. Place in a large dutch oven.
- 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.
- Stir in vegetables and beans, heat through.
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Minestrone Macaroni II