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Minestrone (Kari's Recipe)
Nb persons: 0
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| 2 cups | coarsely chopped onions |
| 1 cup | celery |
| 1/4 cup | minced fresh parsley |
| 2 | garlic cloves, minced |
| 1/4 cup | vegetable oil |
| 5 cups | beef broth |
| 2 cups | chopped tomatoes, drained |
| 1 can | diced tomatoes, alternative |
| 1 can (15-oz) | tomato sauce |
| 2 cups | coarsely chopped cabbage |
| 1 cup | sliced fresh carrots |
| 2 tsp | dried basil or Italian seasoning |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 1.5 lbs | ground beef |
| 1.5 cups | sliced zucchini |
| 1 cup | cut fresh green beans |
| 1 can | kidney beans, rinsed and drained |
| 1 can | garbanzo beans or chickpeas, rinsed and drained |
| 1 cup | ditalini |
1. In an 8-quart soup kettle, sauté the onions, celery, parsley and garlic in oil until tender. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. Stir into soup song with zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until the vegetables and pasta are tender. Top each serving with Parmesan cheese.
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