"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Annie's Minestrone Recipe

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This recipe for Annie's Minestrone, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Thomsen
Added: Wednesday, October 4, 2006


1 large onion, chopped
4 stalks celery, chopped
4 carrots, chopped
olive oil
1 zucchini squash, chopped
1 banana squash, chopped
1/4 head of cabbage, cup up or sliced
2 lbs. hamburger
4 or so cans of Campbell's beef broth or some other double strength stock
3 or so cans of Italian flavored diced or crushed tomatoes (you may want to use Italian flavored tomato sauce)
1 large can kidney beans, drained
1 can black-eyes peas, drained
1 can Great Northern beans, drained (or choose your own kind of beans)
frozen peas
frozen corn
beef bouillon (have some of this on hand because you may not get enough flavor out of the beef broth)
Italian herbs (you can buy them all in one bottle, but I still like to add some additional marjoram and oregano leaves and whatever else you like)
salt and pepper to taste

In a large pot:
1. Sauté onion, celery and carrots in olive oil for about 10 minutes or until onion is clear.
2. Add squash and cabbage and sauté for another 5 minutes.
3. Brown hamburger either in the same pan as vegetables or another one, then drain. If you do it in the same pan, you may not want to drain it because you will lose some flavor.
4. Add browned hamburger to large pot.
5. Add beef broth, 2 or 3 cans of water and crushed tomatoes.
6. Add herbs to flavor (here choose what you want and your own amount).

Cook together until vegetables are tender. Add frozen peas and corn. Add boiled macaroni after it has cooled off. Serve hot with grated parmesan on top.




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