Black Bean Minestrone Soup
- Source
- Kraft recipe card
- Serves
- 12
- Prep
- 5 min
- Cook
- 30 min total
Ingredients
- 3 cans (15 oz. each) black beans, drained, rinsed
- 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
- 1 can (28 oz.) diced tomatoes, undrained
- 1 each: onion, zucchini and celery stalk, chopped
- 1 carrot, peeled, chopped
- 1 pkg. (6 oz.) Oscar Mayer Baked Cooked Ham, chopped
- 1/2 tsp. ground red pepper (cayenne)
- 1 cup water
- 1 pkg. (7-1/4 oz.) Kraft Macaroni & Cheese Dinner
- 2 cups fresh spinach leaves
Steps
- Combine beans, broth, tomatoes, onions, zucchini, celery, carrots, ham and red pepper in Dutch oven or stockpot. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 10 min. or until vegetables are crisp-tender.
- Add water and Macaroni; stir. Cook 7 to 8 min. or until Macaroni is tender.
- Stir in Cheese Sauce Mix and spinach; cook 2 min. or until spinach is wilted, stirring occasionally. Serve immediately.
Notes
Kraft Kitchens tips: Soup will thicken with standing — add additional chicken broth or water to thin, if desired. Sprinkle each serving with 2 tsp. Kraft Grated Parmesan Cheese; serve with saltine crackers. Substitute chopped Swiss chard for the spinach. Yield: 3 qt. or 12 servings, 1 cup each.