Minestrone Soup

2 lbs. Ground Beef
2 Tbls. Olive Oil
1 Onion (medium)
4-5 carrots sliced
2 zucchini (small) sliced
¼ head cabbage shredded
6 garlic cloves
3 celery stalks sliced – leaves and all
2 Tbls. basil
1 Tbls. black pepper ground 
2 tsp. salt (more to taste)
4 bay leaves
2 Tbls. parsley Flakes
3 Tbls. Italian Seasoning
2 Tbls. Oregano (more to taste)
1 can tomato paste
1 can (28oz.) diced Tomatoes with juice
1 can (15 oz.) white cannellini beans
1 can (15 oz.) kidney beans
1 can beef broth
1 Cup dry, small pasta (shells or macaroni)
6-10 cups water.
Parmesan cheese - grated


In large skillet, brown ground beef. Drain and rinse with hot water. Set aside. In large skillet, cook onions in olive oil (5-7 minutes) until soft. 


Add Chopped carrots and zucchini and cook another 5-7 minutes stirring as necessary.

In LARGE crock pot or stove-top stock pot add onion/carrot/zucchini mixture, cabbage, garlic, celery, basil, ground black pepper, salt, bay leaves, parsley Flakes, Italian seasoning, oregano, tomato paste, diced tomatoes with juice, white cannellini beans, kidney beans, 6 cups of water, beef broth and ground beef.

Bring to a boil then reduce heat and simmer on medium heat until carrots are done. 30 minutes prior to serving add pasta. 


Cook 20 – 30 minutes. Serve in large bowl, top with grated parmesan cheese.


Shared by Jake O'Dowd

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