Minnesota Minestrone

16 ingredients
5 steps

Ingredients

  • 2 pounds ground beef, lean
  • 1 cup onions chopped
  • 1Clove Garlic, minced
  • 28 ounces tomatoes
  • 15 ounces red kidney beans
  • 12 ounces corn kernels, canned whole
  • 1 cup celery sliced
  • 2 cups cabbage shredded
  • 2 cups zucchini sliced
  • 1 cup pasta elbow macaroni, uncooked, or 1 c spaghetti, broken, uncooked
  • 2 cups water
  • 1/2 cup red wine or water
  • 2 teaspoons beef stock instant
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons italian seasoning
  • 1 x parmesan, parmigiano-reggiano cheese, grated grated

Directions

  1. 1
    Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown.
  2. 2
    Drain off the excess fat.
  3. 3
    Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.
  4. 4
    Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally.
  5. 5
    Serve hot with the Parmesan cheese.

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