Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

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Minestrone cont.

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).