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|Italian Pasta Main-Dish Soup|
|Recipe courtesy North Dakota Wheat Commission|
|8 ounces medium pasta shells
1 pound lean ground beef
1/2 cup chopped onion
1 tablespoon Italian seasoning or dried oregano
1/2 teaspoon garlic powder
Dash salt and pepper
2 cups coarsely chopped cabbage
28-ounce can bean with bacon soup
2 28-ounce cans water
15.5-ounce can red kidney beans, drained
|Cook pasta according to package directions.
In a large skillet, cook beef, onion, Italian seasoning, garlic powder, salt and pepper until beef is browned and done; drain excess fat. Lay cabbage on top of beef mixture, cover and steam until tender.
In 6-quart saucepan, mix bean soup, water and kidney beans; add meat mixture and pasta. Heat until warm, stirring occasionally. Season to taste.
|Each serving provides approximately 416 calories, 25g protein, 54g carbohydrates, 11g fat, 11.7g fiber, 37mg cholesterol, 3.6mg iron, 864mg sodium.|