"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Minestrone, Beef Version Recipe

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This recipe for Minestrone, Beef Version, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Stender
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 onion chopped

2 cloves garlic minced
3/4 head green cabbage chopped
3 carrots diced
2 can kidney beans drained
2 cans diced tomatoes.
2 medium potatoes peeled and chopped
2 stalks celery chopped
2 zucchini quartered and chopped.
1 1/2 32 oz. containers of beef stock
1 lb. ground beef.
Olive oil
Italian seasoning or basil, parsley, oregano, and garlic salt
1 cup each of medium cheddar and Monterrey jack cheese (optional)

Directions:
Directions:
Put ground beef in pot on medium heat. Cook 5-10 min. Add Italian seasoning, onion, garlic and celery. Cook until onion is translucent. Add cabbage and cook for 5-8 min., or until cabbage wilts and is slightly translucent. Add beef stock, vegetables, and canned tomatoes. Correct seasoning. Let simmer until the zucchini is soft. Just before serving, stir cheese in; or sprinkle cheese on top.

Number Of Servings:
Number Of Servings:
15

 

 

 

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