Minestrone Soup – Natalie Dew
1-2 lbs. beef chuck roast or ground beef, cooked
1 c . celery, sliced
1 c. onion, chopped
4 large carrots, peeled and sliced
2 T. parsley, fresh or dried
2 tsp. oregano
1 tsp. garlic salt
2 (20) oz. cans peeled tomatoes, undrained (can be spiced)
2 cans kidney beans
2 cans garbanzo beans
8 -16 oz. mostaccioli or rigatoni pasta
Grated parmesan cheese
1/2 c. green pepper, (diced)
1 tsp. salt
1 tsp. ground basil
1/2 tsp. pepper
4 (8 oz.) cans tomato sauce
4 beef bouillon
2 cans green beans
3 quarts water
Add celery, onion and carrots to cooked ground beef and cook until softened (just a little), add to green pepper, salt, parsley, basil, oregano, pepper and garlic salt to large stock pot (3 quarts of water). Add tomato sauce, tomatoes, beef bouillon, and the three beans. Boil and then simmer on low until carrots are semi-tender. Add pasta and boil and then simmer again until noodles are soft. Serve with cheese. Serves 20.