Minestrone

This turned out really good, and it is packed with
vegetables and flavor. Perfect for the kind
of November weather we’ve been having here lately. (It’s currently grey, spitting and ugly snow
and is VERY cold!)
The original recipe can be found here.
Here is what I did to change it up. My changes are in
red
·
2 cups coarsely chopped onions (about 2-3 white
onions)
·
1 cup sliced celery (about 2-3 stalks)
·
1/4 cup minced fresh parsley (I didn’t use parsley…
didn’t have any)
·
2 garlic cloves, minced (Um I always add more garlic!)
·
5 cups beef broth (I actually only had 4 cups, so I added a cup of water)
·
2 cups chopped tomatoes or 1 can
(14-1/2 ounces) diced tomatoes, drained (I did not drain
the tomatoes)
·
1 can (15 ounces) tomato sauce (I used a 25 oz jar of spaghetti sauce)
·
2 cups coarsely chopped cabbage (a small cabbage)
·
1 cup sliced fresh carrots (3-4 carrots)
·
2 teaspoons dried basil or Italian
seasoning (used dried basil from my garden!)
·
1/2 teaspoon salt
·
1/4 teaspoon pepper
·
1-1/2 pounds ground beef
·
1-1/2 cups sliced zucchini (about 2)
·
1 cup cut fresh green beans (I used a small bag of frozen green beans, let them thaw while
the rest is cooking!)
·
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 (I used macaroni
pasta)
·
1 cup grated Parmesan cheese (I actually did not use any… though next time I might!)

After it has been simmering for an hour, in a separate
skillet, cook beef through; drain. Stir into soup along with the zucchini,
beans and pasta. Cover and simmer for 15-20 minutes more, or until vegetables
and pasta are tender.
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