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3.7 of 5 (7 ratings)

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  • 6 ounces lean ground beef (93% lean)
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1-3/4 cups water
  • 3/4 cup frozen Italian-style vegetable blend
  • 1/4 cup dry whole grain medium shell pasta, uncooked
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dry sodium free chicken bouillon
  • 1/4 teaspoon garlic powder

Nutrition Information*

Serving Size 2 servings (about 2 cups each)
Calories 237

View complete nutrition information


  1. Cook beef in medium saucepan over medium-high heat 6 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add remaining ingredients.
  2. Bring soup to a simmer. Reduce heat to medium; cook 10 minutes or until pasta is tender.

Cook's Tips

For a meatless option, replace ground beef with 1/2 cup drained, rinsed cannellini beans. If frozen Italian-style vegetables are not available, look for a vegetable blend containing green beans, cauliflower and squash.

Nutrition Information close
Amount per Serving
Calories 237  
  % Daily Value*
Total fat 5 g 8%
Saturated fat 2 g 10%
Cholesterol 35 mg 12%
Sodium 527 mg 22%
Carbohydrate 29 g 10%
Dietary fiber 6 g 22%
Sugars 8 g  
Protein 17 g  
Vitamin A   22%
Vitamin C   42%
Calcium   9%
Iron   19%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
1 reviews you can use for Italian Vegetable Beef Soup for Two
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User Rating: 5 stars

I loved everything about this meal. It was really enough for 3. so I got to eat it twice.

Posted by: Kitty | on 01/07/2014




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