Minestrone Soup

Servings: 14
Ingredients:

1 ts Vegetable oil;                      1 cn Tomatoes;(28 oz)
1 lb Ground beef;(lean)                  6 c  Water;
1 c  Onion;chopped                       2 ts Salt;
1 c  Celery;chopped                      1 ts Worcestershire sauce;
1 c  Green pepper;chopped              1/4 ts Pepper;
1 c  Zucchini;chopped                    2    Bay leaves;
1 c  Cabbage;shredded                    1 cn Red kidney beans;(14 oz)
1 c  Potatoes;diced                    1/2 c  Elbow macaroni;
1 c  Carrots;sliced                           Parmesan cheese; optional

Wipe deep heavy opt with oil. Add meat, stir to break apart and cook until
brown. Drain off fat. Add onion, celery, green pepper, zucchini, cabbage,
potatoes, carrots, tomatoes, water, salt, wocestershire sauce, pepper and
bay leaves. Stir until well combined. Bring to a boil; reduce heat and
simmer covered, for one hour. Add kidney beans and macarone and cook 30
minutes. Ladle into warm soup bowls and sprinkle each with parmesan cheese
if desired.

Makes 14 services (14 cups) 1 serving = 1 cup; 1 protein choice; 1 starchy
choice; 16 g carbohydrate; 10 g protein; 3 g fat; 550 kilojoules; 131
calories;

Posted by Jane Knox

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