Minestrone

Recipe by Taste of Home

Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.—Virginia Bauer, Botkins, Ohio

Ingredients

• 2 cups coarsely chopped onions
• 1 cup sliced celery
• ¼ cup minced fresh parsley
• ¼ cup canola oil
• 2 garlic cloves (minced)
• 5 cups beef broth
• 2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes (drained)
• 1 can (15 ounces) tomato sauce
• 2 cups coarsely chopped cabbage
• 1 cup sliced fresh carrots
• 2 teaspoons dried basil or Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ pounds ground beef
• ½ cups sliced zucchini
• 1 cup cut fresh green beans
• 1 can (16 ounces) kidney beans (rinsed and drained)
• 1 can (15 ounces) garbanzo beans or chickpeas (rinsed and drained)
• 1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
• 1 cup grated Parmesan cheese

Method

1. In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. 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., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

View the recipe instructions at Taste of Home