Tuesday, January 11, 2011


Someone on Plurk wanted my minestrone recipe, so here it is! Bon appetit!

Minestrone (from Betty Crocker’s Christmas Cookbook, c. 1982)

2 lbs ground beef

1 large onion, chopped (about 1 cup)

1 clove garlic, finely chopped

1 28-oz can whole tomatoes

1 15-oz can kidney beans

1 12-oz can vacuum-packed whole kernel corn

2 stalks celery, sliced (about 1 cup)

2 cups shredded cabbage (about ¼ head)

2 small zucchini, sliced (about 2 cups)

1 cup uncooked pasta (I used small seashell pasta)

3 cups water

½ cup red wine or water

2 t. instant beef bouillon

1 ½ t. salt

1 ½ t. Italian seasoning

Brown ground beef, onion and garlic in a Dutch oven; drain. Stir in tomatoes with liquid, kidney beans and remaining ingredients: break up tomatoes with a fork.

Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until pasta and veggies are tender, about 10 minutes.

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