Are you looking for a hearty soup that doesn't take all day to make? Try this delicious soup packed with beef, pasta, eggplant and zucchini, that's ready in just under 50 minutes.
cost per recipe: $9.78
The price is determined by the national average.
pound ground beef
jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Tomato Basil Garlic Italian Sauce
can 10 1/2 ounces Campbell’s® Condensed Beef Broth
small eggplant, cut into cubes (about 3 1/2 cups)
medium zucchini, cut into cubes (about 1 1/2 cups)
large green pepper, chopped (about 1 cup)
ounces uncooked elbow-shaped pasta
Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.