Minestrone 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Minestrone cont. 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 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Minestrone 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). Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008