Minestrone Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. ground beef
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1 can (28 ounces) whole or crushed tomatoes
1 can (15 ounces) kidney beans
1 can (12 ounces) whole kernel corn
2 stalks celery, sliced (about 1 cup)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni or cheese tortellini
3 cups water
½ cup red wine or water
2 teaspoons instant beef bouillon
1½ teaspoons salt
1½ teaspoons Italian seasoning or basil and oregano
* Italian sausage is also a nice addition along with the ground beef
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Directions: |
Directions:Cook and stir ground beef, onion and garlic in Dutch oven until beef is light brown; drain. Stir in tomatoes (with liquid), kidney beans (with liquid), and remaining ingredients; break up tomatoes with fork.
Heat to a boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni and vegetables are tender, about 10 minutes.
* I prefer to cook the macaroni separately and add it when I serve the soup. Any pasta works in this recipe. Use your favorite! |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: I make this soup all winter long. I found it in the Betty Crocker Christmas Cookbook Nana gave me for Christmas in 1982. It is a nice hearty meal on a cold day! It became one of Nana's favorite soups and she is the one who added the sausage to it for the first time. I have continued to add sausage myself because I like the added flavor and variety it gives to the recipe.
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