This traditional beans-and-pasta dish is on the table in only 20 minutes. Now that's quick!
cups (7 1/2 ounces) uncooked medium pasta shells
cup Italian dressing
cup shredded Parmesan cheese
medium carrots, sliced (1 cup)
medium green bell pepper, chopped (1 cup)
can (19 oz) Progresso™ red kidney beans, drained, rinsed
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
can (14 1/2 ounces) Italian-style stewed or diced tomatoes, drained
Cook and drain pasta as directed on package.
Toss pasta and remaining ingredients. Serve warm or cold.
Minestrone means "big soup" in Italian. This thick, hearty vegetable soup is at the other end of the soup spectrum from Italy's minestrina-- or "little soup"--that has a thin broth and smaller pieces of vegetables.
Use whole wheat pasta shells for heartier pasta with extra fiber and protein.
Want a little more crunch? Add a stalk of celery to the mix. Remove ribs and slice celery into thin pieces. It goes great with the carrots and bell pepper.
Double this quick and easy recipe and you'll have enough to pack away for lunch tomorrow.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:4 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.