Thursday, December 9, 2010

{soups-salads-and-salad-dressings} Seafood Minestrone

 

Seafood Minestrone

 10 to 14 servings

 

3 cans (14 1/2 ounces each) ready-to-use beef broth

1 can (28 ounces) crushed tomatoes

1 can (19 ounces) garbanzo beans (chick peas), undrained

1 can (15 1/4 ounces) red kidney beans, undrained

1 package (16 ounces) frozen mixed vegetables, thawed

1 package (10 ounces) 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

 

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.

 

TIP: Freeze any leftovers in individual serving containers for a quick anytime--meal.

 

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