Post by April B. on Oct 27, 2003 9:53:02 GMT -6
Minestrone
2 lb of lean ground beef
1 cup of chopped onion
1 clove of garlic, minced
1 - 28 oz can of tomatoes
1 - 15 oz can of kidney beans
1 - 12 oz can of whole kernel corn
1 cup of sliced celery
2 cups of shredded cabbage
2 cups of sliced zucchini
1 cup of uncooked elbow macaroni
2 cups of water
1/2 cup of red wine or water
2 teaspoons of instant beef bouillon
1 1/2 teaspoons of salt
1 1/2 teaspoons of italian seasoning
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 Parmesan cheese if desired.
2 lb of lean ground beef
1 cup of chopped onion
1 clove of garlic, minced
1 - 28 oz can of tomatoes
1 - 15 oz can of kidney beans
1 - 12 oz can of whole kernel corn
1 cup of sliced celery
2 cups of shredded cabbage
2 cups of sliced zucchini
1 cup of uncooked elbow macaroni
2 cups of water
1/2 cup of red wine or water
2 teaspoons of instant beef bouillon
1 1/2 teaspoons of salt
1 1/2 teaspoons of italian seasoning
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 Parmesan cheese if desired.
