Monday, January 14, 2008

Tex Mex Minestrone

Prep: 30 minutes
Yield: 2 servings (4 cups)

1/2 lb. lean ground beef
1-1/2 cups water
1 large tomato, chopped
1 cup (1/2 of 15-oz. can) black beans, drained, rinsed
1/2 cup fat-free reduced-sodium beef broth
1/4 cup small shell pasta or other small pasta, uncooked
1/4 cup Zesty Italian Dressing
1/2 tsp. ground cumin
1/2 cup Mexican Style Shredded Four Cheese

Brown meat in large saucepan on medium-high heat; drain.

Add all remaining ingredients except cheese; mix well. Bring to boil. Reduce heat to medium-low; simmer 8 min. or until pasta is tender.

Ladle into two bowls. Sprinkle with cheese.

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