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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Minestrone Soup Recipe

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This recipe for Minestrone Soup is from Rose & Roy Family Cookbook , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon (15 mL) olive oil
1 onion, chopped
2 EACH stalk of celery and carrot, chopped
3 cloves garlic, minced
1 lb (500 g) Canadian Lean or Extra Lean Ground Beef Sirloin*
¾ teaspoon (4 mL) dried basil
¾ teaspoon (4 mL) crushed rosemary
¼ teaspoon (1 mL) crushed red pepper flakes
1 can, ( 19 oz/ 540 mL), kidney beans, drained and rinsed
1 can, (48 oz/1.36 L), tomato juice
1 cup (250 mL) broken spaghetti noodles
¼ cup (50 mL) EACH chopped fresh parsley and grated Parmesan cheese, optional
Directions:
Directions:
Heat oil over medium heat, in saucepan. Add onion, celery, carrots and garlic. Cook, stirring, until softened, about 3 minutes. Add beef; cook, breaking up with back of spoon, until browned, about 5 minutes. Drain, if desired.

Stir in basil, rosemary, red pepper flakes and beans. Add tomato juice; bring to boil. Add noodles.

Reduce heat and simmer, uncovered, until spaghetti is tender, about 12 minutes. Stir in parsley and garnish each serving with some Parmesan cheese, if using.

 

 

 

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