Our Favorite Minestrone Soup

Aaaahhhh … we love our weekly office soup! Thanks, Mo!

Ingredients

½ cups small, uncooked pasta shells

1 lb. ground beef

½ cup chopped onion

3 cans (14.5 oz. each) beef broth

1 package (16 oz.) frozen mixed vegetables

1 can (16 oz.) kidney beans, rinsed and drained

1 can (14.5 oz.) diced tomatoes

1 can (6 oz.) tomato paste

3 teaspoons Italian seasoning

1 teaspoon salt

¼ teaspoon basil

¼ teaspoon thyme

¼ teaspoon pepper

Directions

Cook pasta according to package directions. Meanwhile, in a large Dutch oven, brown ground beef and onion over medium heat until meat is no longer pink. Drain.

Stir in the remaining ingredients, bring to a boil.  Reduce heat, simmer uncovered for 15 minutes.  Drain pasta and add to the pan. Cook 5 minutes longer or until heated through.

Nutrition

Yield: 16 cups

Serving size: 1 ½ cups equals 324 calories, 8 g fat (4 g saturated fat) 37 mg cholesterol, 1427 mg sodium, 40 g carbohydrate, 10 g fiber, 25 g protein.