Minnesota Minestrone Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Lean Ground Beef,
1 cup: Onion, Chopped, 1 Lg
1 each: Clove Garlic, Minced
28 ounce: Tomatoes, 1 Cn
15 ounce: Kidney Beans, 1 Cn
12 ounce: Whole Kernel Corn, 1 Cn
1 cup: Celery, Sliced, 2 Stalks
2 cup: Cabbage, Shredded,Abt 1/2 Hd
2 cup: Zucchini, Sliced, 2 Sm
1 cup: Elbow Macaroni, Uncooked, OR
1 cup: Spaghetti, Broken, Uncooked
2 cup: Water,
1/2 cup: Red Wine Or Water,
2 tsp: Beef Bouillon, Instant
1 1/2 tsp: Salt,
1 1/2 tsp: Italian Seasoning,
GARNISH
Parmesan Cheese, Grated
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp