| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Soups &, Stews |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Ground Round |
| 6 |
c |
Water |
| 14 1/2 |
oz |
No-Salt-Added Whole Tomatoes; Undrained And Chopped |
| 4 3/8 |
oz |
Minestrone Soup; Packet |
| 1/2 |
c |
Macaroni; Uncooked |
| 10 |
oz |
Frozen Chopped Spinach; Thawed And Drained |
INSTRUCTIONS
Cook ground round in a large Dutch oven over medium heat until the meat is
browned, stirring to crumble. Drain well, and return meat to pan. Stir in
water, stewed tomatoes, and soup mix, and bring to a boil. Reduce heat, and
simmer, uncovered, 10 minutes, stirring occasionally. Stir in pasta and
chopped spinach, and simmer for 7 minutes or until the pasta is tender.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct
23, 1999, converted by MM_Buster v2.0l.
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