Fishermen's Minestrone

SERVES: 14

COOK TIME: 15 Min

What could be better than a comforting soup that not only tastes great, but also is chock-full of veggies and fish? Fisherman's Minestrone really packs an extra-nutritious punch, since the spinach and fish contain omega fatty acids. Eating healthy never tasted so good!

What You'll Need

3 (14-ounce) cans reduced-sodium beef broth
1 (28-ounce) can crushed tomatoes
1 (19-ounce) can garbanzo beans (chick peas), undrained
1 (15-1/4-ounce) can red kidney beans, undrained
1 (16-ounce) package frozen mixed vegetables, thawed
1 (16-ounce) package frozen chopped spinach, thawed and drained
1 small onion, chopped
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 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.
Stir in the macaroni and cook for 8 minutes, or until the macaroni is tender.
Reduce the heat to low, 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.