Minnesota minestrone

10 servings

Ingredients

Quantity Ingredient
2 pounds Lean Ground Beef
1 cup Onion; Chopped, 1 Lg
1 each Clove Garlic, Minced
28 ounces Tomatoes; 1 Cn
15 ounces Kidney Beans; 1 Cn
12 ounces Whole Kernel Corn; 1 Cn
1 cup Celery; Sliced, 2 Stalks
2 cups Cabbage; Shredded,Abt 1/2 Hd
1 x Parmesan Cheese; Grated
2 cups Zucchini; Sliced, 2 Sm
1 cup Elbow Macaroni; Uncooked, OR
1 cup Spaghetti; Broken, Uncooked
2 cups Water
½ cup Red Wine Or Water
2 teaspoons Beef Bouillon; Instant
1½ teaspoon Salt
1½ teaspoon Italian Seasoning

Directions

GARNISH

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.

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