Minestrone
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.—Virginia Bauer, Botkins, Ohio
SERVINGS
|
20
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
20 min. |
COOK
|
90 min.
|
TOTAL
|
110 min.
|
INGREDIENTS
- 2 cups coarsely chopped onions
- 1 cup sliced celery
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 1/4 cup vegetable oil
- 5 cups beef broth
- 2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 can (15 ounces) tomato sauce
- 2 cups coarsely chopped cabbage
- 1 cup sliced fresh carrots
- 2 teaspoons dried basil or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds ground beef
- 1-1/2 cups sliced zucchini
- 1 cup cut fresh green beans
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
- 1 cup grated Parmesan cheese
DIRECTIONS
In an 8-qt. soup kettle, saute the onion,s celery, parsley and garlic in oil until tender. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15 to 20 minutes or until vegetables and pasta are tender. Top each serving with Parmesan cheese. Yield: 20 servings (5 quarts).