Tex-Mex Minestrone

Ingredients

• 1/2 lb lean ground beef
• 1/2 teaspoon ground cumin
• 1/4 cup zesty Italian dressing (from a bottled dressing)
• 1/2 cup water

• 1 (14 1/2 ounce) can beef broth
• 1 teaspoon beef bouillon granules

• 1 (10 ounce) can rotel original diced tomatoes and green chilies
• 1 cup canned black bean, drained & rinsed
• 1/3 cup barilla ditalini, uncooked
• kraft grated parmesan cheese, add desired amount

Directions

1. 1

   In a 3-quart size saucepan, brown the ground beef. Drain off any excess fat.

2. 2

   Add remaining ingredients, (except the cheese) and stir.

3. 3

   Bring soup to a boil, then reduce heat to a simmer.

4. 4

   Simmer the soup for about 5-8 minutes, or until pasta is cooked, and soup has heated through.

5. 5

   Ladle soup into bowls.

6. 6

   Sprinkle each bowl with desired amount of cheese.

7. 7

   (Adding cheese cuts down on the 'heat', so soup isn't too hot 'n spicy.).

8. 8

   Yield: 3-4 servings.

9. 9

   Note: I didn't have a bottled Italian dressing on hand, so I used a home-made Italian Dressing, (which I made from a packet I had purchased from Aldi's).