Ground Beef Minestrone Recipe

Ground Beef Minestrone Recipe

Yield: 5 servings
Yield: 5 servings
Recipe by luhu.jp

Ingredients:
6 cup: beef broth,
1 cup: elbow macaroni,
2 tablespoon: olive oil,
1 cup: onion, finely chopped
2 large: cloves garlic, minced
1 teaspoon: dried oregano,
1 teaspoon: dried basil,
1/2 teaspoon: dried thyme,
3/4 lb: lean ground beef,
28 oz: can peeled italian-style tomatoes,
1 medium: zucchini,
10 oz: package frozen mixed vegetables,
15 oz: can kidney beans,
1: salt,
1: pepper,
1: red wine vinegar,
1: parmesan cheese, grated

Directions:

Bring broth to a boil in a soup pot; add macaroni. Cook until al
dente; cover and remove from heat. Heat oil in a 12" frying pan. Add
onion, garlic and herbs and saute until onions are translucent. Stir
in ground beef, breaking it up with a fork, and cook until beef is no
longer pink.

Break up tomatoes, removing tough stalk ends, and add to meat. Add
zucchini and mixed vegetables and simmer for 15 minutes. Add to the
broth and macaroni, along with the kidney beans and their liquid.
Season with salt, pepper and red wine vinegar to taste. Garnish with
Parmesan cheese.

Per Serving: Calories: 485, Protein: 27 g, Carbohydrate: 48 g, Fat:
21 g, Saturated Fat: 7 g, Cholesterol: 52 mg, Sodium: 1,561 mg.
Fiber: 10 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

Yield: 5 servings


Source from luhu.jp