Recipe for Minnesota Minestrone


2 lb lean ground beef
1 cup onion; chopped, 1 lg
1 each clove garlic, minced
28 oz tomatoes; 1 cn
15 oz kidney beans; 1 cn
12 oz whole kernel corn; 1 cn
1 cup celery; sliced, 2 stalks
2 cup cabbage; shredded,abt 1/2 hd
2 cup zucchini; sliced, 2 sm
1 cup elbow macaroni; uncooked, or
1 cup spaghetti; broken, uncooked
2 cup water
1/2 cup red wine or water
2 teaspoon beef bouillon; instant
1 1/2 teaspoon salt
1 1/2 teaspoon italian seasoning
1 single parmesan cheese; grated


Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese.

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