Minnesota Minestrone

Recipe Ingredients

2 lbs	908g / 32oz	Lean ground beef
1 cup	62g / 2.2oz	Onion; chopped - 1 lg
1		Garlic - minced
28 oz	795g	Tomatoes - 1 cn
15 oz	426g	Kidney beans - 1 cn
1		Kernel corn - 1 cn
1 cup	110g / 3.9oz	Celery; sliced - 2 stalks
2 cups	474ml	Cabbage; shredded - abt 1/2 hd
2 cups	474ml	Zucchini; sliced - 2 sm
1 cup	237ml	Elbow macaroni; uncooked - or
1 cup	237ml	Spaghetti; broken - uncooked
2 cups	474ml	Water
1/2 cup	118ml	Red wine or water
2 teaspoons	10ml	Beef bouillon - instant
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Italian seasoning
		Garnish
		Parmesan cheese - grated

Recipe Instructions

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.

By Minnesota Minestrone on MineMinnesota, strone

Source:
Cooking Light, Sept 1994, page 94

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