Macaroni Minastrone Name: Laura Baisden Base: Langley AFB Recipe: Ingredients •1 pound ground beef XKick-up the flavor With Johnsonville Italian Sausage. Featured Sponsor •2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained •2-1/4 cups water •1-1/2 cups uncooked elbow macaroni •2 teaspoons beef bouillon granules •1 can (16 ounces) kidney beans, rinsed and drained •1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained •1 can (14-1/2 ounces) cut green beans, rinsed and drained Directions •In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, macaroni and bouillon; bring to a boil. • Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through. Yield: 6 servings.