Minnesota minestrone
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean Ground Beef |
| 1 | cup | Onion; Chopped, 1 Lg |
| 1 | each | Clove Garlic, Minced |
| 28 | ounces | Tomatoes; 1 Cn |
| 15 | ounces | Kidney Beans; 1 Cn |
| 12 | ounces | Whole Kernel Corn; 1 Cn |
| 1 | cup | Celery; Sliced, 2 Stalks |
| 2 | cups | Cabbage; Shredded,Abt 1/2 Hd |
| 1 | x | Parmesan Cheese; Grated |
| 2 | cups | Zucchini; Sliced, 2 Sm |
| 1 | cup | Elbow Macaroni; Uncooked, OR |
| 1 | cup | Spaghetti; Broken, Uncooked |
| 2 | cups | Water |
| ½ | cup | Red Wine Or Water |
| 2 | teaspoons | Beef Bouillon; Instant |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Italian Seasoning |
Directions
GARNISH
Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese.