GARDEN FRESH VEGETABLE MINESTRONE / SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ pound lean ground beef
4 strips bacon, diced
3 Tablespoons butter or margarine (optional - use only if making meatless soup)
1 large onion chopped
2 cloves garlic, minced or pressed
6 cups prepared fresh vegetables:
such as: diced or sliced carrots, celery, green beans, potatoes, peas, whole kernel corn, sliced
zucchini, broccoli, squash. (May use fresh, frozen, or canned as you prefer)
4-8 cups regular strength beef or chicken broth. (Amount depends on thickness of soup desired.)
1 can kidney beans
½ teaspoon each of dry basil, oregano leaves, and dry rosemary
1 Tablespoon parsley
1 can (8-oz.) tomato sauce
2 large tomatoes, seeded and chopped (or use canned instead)
⅔ cup elbow macaroni
2 cups shredded cabbage, spinach or Swiss chard
salt and pepper to taste
Grated Parmesan cheese
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Directions: |
Directions:1. Crumble beef unto a 5-6 quart kettle/soup pan over medium heat, add bacon and brown slightly.
2. Add onions, garlic and prepared fresh or frozen vegetables. (Do not add canned veggies now).
3. Cook, stirring until meat is brown and onion is soft; drain off any excess fat.
4. Add broth, kidney beans, basil, oregano, rosemary, parsley. (If using other canned vegetables
add now in this step).
5. Bring to a boil, cover, reduce heat and simmer for about 30 minutes.
6. Add tomato sauce, tomatoes and macaroni. Continue cooking until macaroni is tender.
7. Add cabbage and cook, uncovered just until cabbage wilts, about 5 minutes.
8. Season with salt and pepper.
9. Pass Parmesan cheese to sprinkle over individual servings. |
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Number Of
Servings: |
Number Of
Servings:8 |
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