Hamburger Minestrone

By Addie

Use frozen mixed vegetables or another of your favorite combinations.
Add any type of leftover pasta may be used, too.

Ingredients

• 1/2 cup small uncooked pasta shells
• 1 pound ground beef
• 1/2 cup chopped onion
• 3 cans (14-1/2 ounces each) beef broth
• 1 package (16 ounces) frozen mixed vegetables
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 3 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon pepper

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in a soup kettle or large saucepan, cook 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. Yield: 6 servings.
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REVIEWS:


Absolutely delicious and quick to make up. I loved the fact you could through your choice of veg in this. I cooked my pasta only until a la dente so it wouldn't get overly mushy when adding to the soup for the last few minutes of simmering time. Leftovers were even better!

I LOVE, LOVE this recipe. I also add 2 cloves of fresh garlic. It is completely fool proof which is what I look for in recipes.

It got better and better as it was used as leftovers. I cooked it in the slow pot - cook pasta separately and add to leftovers. I also added more beef broth as it got too thick.

Family loved it. I added fresh zucchini from the garden. And added the rine of my parmesan cheese.

Very Delicious and easy to make!