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Italian Pasta Main-Dish Soup
Judy Black, Glenfield, ND

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.

Serves 8.

Nutritional Information
Each serving provides approximately 416 calories, 25g protein, 54g carbohydrates, 11g fat, 11.7g fiber, 37mg cholesterol, 3.6mg iron, 864mg sodium.
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