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Soup - Minnesota Minestrone Recipe

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This recipe for Soup - Minnesota Minestrone, by , is from Fun Family Recipes From The Ages, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judie Reimer Ross


2 pounds of ground beef
1 large onion, chopped (about 1 cup)
1 clove of garlic, minced
1 can (28 ounces) tomatoes
1 can (15 ounces) kidney beans
1 can (12 ounces) vacuum-pack whole kernel, corn
2 stalks celery, sliced (about 1 cup)
2 cups shredded cabbage (about 1/4 head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni or broken spaghetti
2 cups of water
1/2 cup red wine or water
2 teaspoons instant beef bouillon
1 1/2 teaspoons salt
1 1/2 teaspoon Italian seasoning
Grated parmesan cheese

Cook and stir meat, onion, and garlic in a dutch oven (big pot) until meat is brown. Dran of fat. Stir in tomatoes (with liquid), kidney beans (with liquid), corn (with liquid) and remaining ingredients except for cheese; break up tomatoes.

Heat to boiling. Reduce heat; cover and simmer, stirring occasionally, until macaroni and vegetables are tender, about 30 minutes.

Serve with parmesan cheese.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is the other minestrone that Mom would bring me.

Serve with warm fresh bread.




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