This minestrone tastes even better if if you use the make-ahead directions. Just reheat the chilled soup and add the cooked pasta and fresh spinach for a quick low-fat main dish.

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  • 3 14 ounce can beef broth
  • 1 15 ounce can kidney beans, rinsed and drained
  • 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 14 1/2 ounce can stewed tomatoes, undrained
  • 1 11 1/2 ounce can vegetable juice
  • 1 6 ounce can tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon dried Italian seasoning, crushed
  • 1 1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
  • 2 cups fresh spinach leaves, cut into strips
  • 2 cups cooked pasta, such as medium shell macaroni or mostaccioli
  • Finely shredded Parmesan cheese (optional)
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In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.
Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.
Makes 8 servings (12 cups)

Make Ahead Tip

  • Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.

nutrition information

Per Serving: cal. (kcal) 223, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 43, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 1, fiber (g) 8, sugar (g) 6, pro. (g) 11, vit. A (RE) 0, vit. A (IU) 2332.33, vit. C (mg) 28.34, Thiamin (mg) 0.18, Riboflavin (mg) 0.22, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1152, Potassium (mg) 515, calcium (mg) 80.77, iron (mg) 3.24, Vegetables () 2, Starch () 2, Percent Daily Values are based on a 2,000 calorie diet
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