Speed-O Minestrone Soup

• 3 1/2 c. beef broth
• 1 1/2 c. water
• 1 (16 oz.) can crushed tomatoes
• 1 tsp. basil
• 1/4 tsp. pepper
• 1 (15 oz.) can black beans
• 1 medium onion
• 1 large carrot
• 3 garlic cloves
• 1 c. frozen peas
• 1 c. elbow macaroni
• 1/3 c. grated Parmesan cheese

1. In a 4-quart saucepan, bring the broth, water, tomatoes, basil and pepper to a boil over high heat.
2. Meanwhile, drain the beans in a colander; rinse under cold running water and drain well.
3. In a food processor, coarsely chop the onion, carrot and garlic.
4. Add the onion, carrot, garlic, drained beans, peas and macaroni to the boiling broth mixture.
5. Reduce the heat to medium-low; cover and simmer, stirring occasionally, until the macaroni is al dente, about 12 minutes.
6. Serve with grated Parmesan cheese on top.

beef broth, water, tomatoes, basil, pepper, black beans, onion, carrot, garlic, frozen peas, elbow macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018799 (may not work)