30 Minute Minestrone

You've gotta love quick and yummy! The only skill this soup requires is the ability to open a can and dump it in the pan. From start to finish it only takes 30 minutes and it was really good.

30 Minute Minestrone

* 4 cups water (later the recipe calls for 4 teaspoons bouillon granules, so I just used 2 cans which equal 4 cups of broth. You can use chicken or beef broth. I used chicken this time. You can make this vegetarian by using vegetable broth.)
* 2 cups miniature peeled carrots
* 15-ounce can Great Northern beans, rinsed and drained
* 14-ounce can petite diced tomatoes (seasoned if you want more flavor)
* 1 cup chopped onion (I just sprinkled in dried onion flakes, about 1 tablespoon. I was being really lazy.)
* 4 teaspoons low-sodium beef bouillon granules or 2 teaspoons regular beef bouillon granules
* 1 teaspoon bottled minced garlic (I added 1 teaspoon powdered garlic, fresh would have been better, but see the lazy comment above.)
* 1/2 teaspoon dried basil, crushed
* 1/2 teaspoon dried oregano, crushed
* 1/4 teaspoon black pepper
* 1 can no salt added Italian green beans, drained
* 1 small zucchini, halved lengthwise and sliced
* 1/2 cup elbow macaroni, alphabet macaroni, or broken spaghetti, uncooked
* 1/4 cup grated or shredded Parmesan cheese
* I added crumbled crispy bacon as a garnish...mmm, bacon...
1. In a large saucepan, combine water and bouillon (or broth), carrots, beans, tomatoes, onion, garlic, basil, oregano, and pepper. Bring to a boil over high heat.

2. Add the rest of the ingredients except for the Parmesan and bacon, return to a boil, reduce heat and simmer for 10 minutes or until pasta is done.

3. Spoon into bowls and sprinkle with the Parmesan cheese and crumbled bacon.
From the American Heart Association Quick and Easy Cookbook, 1995, pg 55.
Serves 6 as a main dish (1 and 2/3 cups a serving)
204 Calories, 11 g Protein, 37 g Carbs, 3 mg Cholesterol, 278 mg Sodium, 3 g Fat