Minute Lamb Minestrone


  • 1    package (16 ounces) seasoned frozen pasta and vegetable mix
  • 4    cups fat-free beef broth
  • 1    can (14.5 ounces) chopped tomatoes
  • 3    tablespoons tomato paste
  • 1    can (8.75 ounces) kidney beans, rinsed and drained
  • 1    teaspoon Italian seasoning, crushed
  • 8    ounces cooked American Lamb, cut into 1/2-inch cubes (about 1-1/2 cups)
  • Pesto (optional)

In a large saucepan, combine pasta/vegetable mix and beef broth.  Bring to a boil; reduce heat.  Cover and simmer 5 minutes.  Stir in tomatoes and juice, tomato paste, kidney beans, Italian seasoning and lamb.  Bring to a boil; cook 5 minutes to heat through.  Serve with a dollop of pesto, if desired.

Nutrition per serving:  260 calories, 19 g protein, 30 g carbohydrate, 7 g total fat (24% calories from fat), 30 mg cholesterol, 6 g fiber, 710 mg sodium, 2 mg niacin, 0.05 mg vitamin B6, 1 mcg vitamin B12, 3 mg iron, 2 mg zinc.

Recipe and image provided by the American Lamb Board