Minestrone Soup
"From the Canadian Living Cooking Collection - this soup is a hit at our house. We always alter the amount of Tabasco for a little more/less heat - I'm sure you know what you like yourself."
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1⁄2 lb extra lean ground beef
- 1 large onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 small zucchini, diced
- 1 (14 ounce) can tomatoes
- 1 potato, peeled & diced
- 3 garlic cloves, diced
- 6 cups turkey stock
- 1 teaspoon basil
- 1 teaspoon oregano
- 3⁄4 cup orzo pasta
- 1 (19 ounce) can white kidney beans, drained
- 1⁄2 cup fresh parsley, chopped
- 1⁄3 cup parmesan cheese, freshly grated
- 8 dashes Tabasco sauce
directions
- In large saucepan, cook meat over medium heat until browned, 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 stock; bring to boil.
- Add pasta, oregano and basil; cook for 10-12 minutes or until pasta is tender but firm and vegetables are cooked.
- Add kidney beans, parsley, Parmesan cheese and hot pepper sauce; heat through. Season with salt and pepper to taste.
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I like to travel, and when I do, I try to find places where the locals like to eat. When I go to a new town, I have to check out the local grocery stores - it's a must. I really enjoy checking out the shelves to see what is different from what I have at home.
I live on the west coast (always have), but don't like fish or seafood (my family is sssoooo disappointed in me). The only thing that I'll tolerate is Manhattan clam chowder, but the clams better be chopped tiny...
