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Minestrone

soups, beef - ground

1/2 pound lean ground beef
1 large onion; diced
1 carrot; diced
1 stalk celery; diced
1 small zucchini; diced
1 can (14 oz) tomatoes (undrained); chopped
1 potato; peeled and diced
3 cloves garlic; diced
6 cups water or chicken stock
3/4 cup small pasta
1 teaspoon (each) dried oregano and basil
1 can (19 oz) white kidney beans; drained
1/3 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley
1 dash hot pepper sauce
salt and pepper

In large saucepan, cook meat over medium heat until brown, breaking up with fork; drain off fat. Add onion; cook, stirring, for 3 minutes. Add carrot, celery, zucchini, tomatoes, potato and garlic; cook, stirring, for 3 minutes. Add water; bring to a boil. Add pasta, oregano and basil; cook until pasta is tender but firm and until vegetables are cooked, 10 to 12 minutes. Add kidney beans, Parmesan, parsley and hot pepper sauce; season with salt and pepper to taste. about 240 calories 17 g protein 6 g fat 30 g carbohydrate very high source fibre good source iron

Contributor: Canadian Living - November, 1989

Yield: 8 servings

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