Minestrone Soup
Laura Morey
This soup will warm you up and fill up up from your fingers to your toes!You’ll need a fork and a spoon to eat this hearty soup!
ingredients
- 1 1/2 lbs chuck roast or
- shin beef with bone
- 1/2 lb ground chuck beef, browned
- 1 bag navy beans
- 5 qts. water
- 2 TBLS salt
- 1/2 tsp pepper
- 2 cups chopped onion
- 1 garlic, minced
- 1 1/2 cups diced celery
- 2 cups shredded cabbage
- 1 1/2 cups diced carrots
- 1 potato, peeled and cubed
- 1 TBLS parsley flakes
- 1 1/2 cups sliced squash
- 1 bag french-style green beans
- 1 box uncooked spaghetti noodles
- parmesan cheese
- basil
directions
- 1
Simmer chuck roast or shin beef in water and salt and pepper for 3 hours. Remove meat and cut it up into bite size pieces; return meat to pot.
- 2
Add cooked ground beef, onion, garlic, celery, cabbage, carrots, potato and parsley. Cover and simmer 30 minutes. Then add squash and green beans and simmer 10 more minutes.
- 3
Serve over cooked spaghetti noodles; sprinkle with parmesan cheese and basil.
notes
This soup freezes well-just thaw, heat and serve over cooked spaghetti noodles!
Source: Jeanie McNear
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