- 3/4 pound lean ground beef (93% lean)
- 2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
- 3-1/2 cups water
- 1-1/2 cups frozen Italian-style vegetable blend
- 1/2 cup dry whole grain medium shell pasta, uncooked
- 2 tablespoons balsamic vinegar
- 4 teaspoons dry sodium free chicken bouillon
- 1/2 teaspoon garlic powder
|Serving Size||4 servings (about 2 cups each)|
- Cook beef in large saucepan over medium-high heat 6 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add remaining ingredients.
- Bring soup to a simmer. Reduce heat to medium; cook 10 minutes or until pasta is tender.
For a meatless option, replace ground beef with 1 cup drained, rinsed cannellini beans. If frozen Italian-style vegetables are not available, look for a vegetable blend containing green beans, cauliflower and squash.
|Amount per Serving|
|% Daily Value*|
|Total fat||5 g||8%|
|Saturated fat||2 g||10%|
|Dietary fiber||6 g||22%|
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i made this soup and it was off the chain meaning really good for those that dont know what that means. I let friends from work taste it and they loved it. I am a soup eating and this is very fulfilling with the pasta and veggies and i can even do without the beef sometimes. So if you like soup this is a great selection to serve to even a party.
Very easy to make and my daughter ate all the veggies!
Perfect for a cold afternoon. Making this soup was very easy and very fast. Two ingredients really made this soup alive, the garlic salt and the balsamic vinegar. I didn't have the Italian-style vegetable blend, but I had some green beans and squash and I tossed in some sweet peas. I also added some avocado, which made the soup delicious, it balanced perfectly with the mild acidity of the vinegar. The only thing you need to complement this soup is fresh warm bread. We had leftovers which made for a nice lunch the next day