Minestrone Soup II
Ingredients
- 4 slices bacon
- 1 cup chopped onion
- 4 cloves garlic, minced
- ⅓ pound ground beef
- 1 cup minced celery
- 1 cup cubed carrots
- 2 cups tomato puree
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (14 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup
- 5 cups water
- ¼ cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup chopped zucchini
- 2 cups spinach, rinsed and sliced
- 1 cup uncooked spinach pasta
- 1 (15 ounce) can garbanzo beans, drained
- ¼ cup chopped parsley
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Instructions
- In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
- Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.
Source
Original recipe: View Original