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Soups are probably the easiest and heartiest dishes we could prepare for quick-and-easy dinners. You see, we can make this minestrone on Sunday and leave it in the fridge for a few nights. Then, during the week, we can reheat it a bowl or two at a time as we need it. With hot, crusty rolls and some bagged salad...voilà! We can have dinner in just 20 minutes.
What You'll Need
- 5 1/4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (19-ounce) can garbanzo beans (chick peas), undrained
- 1 (15-1/2-ounce) can red kidney beans, undrained
- 1 (16-ounce) package frozen mixed vegetables, thawed
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked elbow macaroni
- 1 pound fresh or frozen white-fleshed fish fillets, such as cod, haddock, or whiting, cut into 1-inch chunks
- 1 pound fresh shrimp, peeled and deveined
What to Do
- In a large soup pot, combine the broth, crushed tomatoes, garbanzo beans, kidney beans, mixed vegetables, spinach, onion, garlic powder, salt, and pepper. Bring to a boil over high heat then stir in the macaroni.
- Reduce the heat to low and simmer for 15 minutes, or until the macaroni is tender.
- Add the fish and shrimp and simmer for 5 to 7 minutes, or until the fish flakes easily with a fork and the shrimp turn pink, stirring occasionally.
Freeze any leftovers in individual serving containers for a quick anytime meal.
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