The ministrone in this picture is shown with cheesy garlic bread.I'm lucky that my older two kids like beans. Even J, who isn't fond of soup, will gobble this right up!
1 Tbsp butter
1 lg onion, chopped
3 med carrots, chopped
3 garlic cloves, minced
1 jar (28 oz) spaghetti sauce
4 c beef broth
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
1 c uncooked pasta (small shell or rotini work well)
2 tsp brown sugar
1/2 tsp dried basil
1/2 tsp dried oregano
1 c frozen green beans
In a Dutch oven or soup pot, sauted onion and carrots in butter til tender. Add garlic; cook 2 min longer.
Stir in spaghetti sauce, broth, and beans. Bring to a boil. Add remaining ingredients. Return to a boil and cook, uncovered, for 8-10 min or til pasta and green beans are tender. Makes 10 1 c servings (2 1/2 qts).
1 Tbsp butter
1 lg onion, chopped
3 med carrots, chopped
3 garlic cloves, minced
1 jar (28 oz) spaghetti sauce
4 c beef broth
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
1 c uncooked pasta (small shell or rotini work well)
2 tsp brown sugar
1/2 tsp dried basil
1/2 tsp dried oregano
1 c frozen green beans
In a Dutch oven or soup pot, sauted onion and carrots in butter til tender. Add garlic; cook 2 min longer.
Stir in spaghetti sauce, broth, and beans. Bring to a boil. Add remaining ingredients. Return to a boil and cook, uncovered, for 8-10 min or til pasta and green beans are tender. Makes 10 1 c servings (2 1/2 qts).
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