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Use Up The Harvest Minestrone

As we head into October, our garden is still providing us with all sorts of good things.  I whipped up my own variation on minestrone last night to use up some of our bountiful harvest.  Last night was dreary, and this was the perfect, healthy dinner to warm us up.

Use Up The Harvest Minestrone

  • 1 lb. ground beef
  • 1 c diced onion
  • 2 c diced tomatoes
  • 5 14 oz. cans reduced sodium beef broth or water and bouillion
  • 1 15.5 oz. can cannellini beans, drained
  • 2 medium zucchini, sliced
  • 2-3 diced carrots
  • 1-2 c green beans cut in 1-2" pieces
  • celery stalks (cut in half, just for flavor)
  • 2 c diced potatoes
  • 1 c dried soup pasta, like ditali
  • 1 tsp italian seasoning
  • 3/4 tsp each: basil, oregano, thyme
  • 1/2 tsp salt
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • dash red pepper flakes
  • 2 bay leaves
  1. Brown ground beef with onion in stockpot.  Add chopped tomatoes, cook 1 minute, then add broth or water and bouillion and bring to a boil.
  2. Add potatoes, cannellini beans, carrots, and seasonings, including celery stalks. 
  3. When the potatoes and carrots are beginning to get tender, add the remaining vegetables--the green beans and zucchini--and the soup pasta.  Taste for salt and pepper, adding more if desired.  If your broth is very strong or thick, you can add some water.
  4. Simmer 10-12 minutes until vegetables and pasta are cooked.
  5. Remove bay leaves and celery stalks.
  6. Serve with fresh Parmesan grated on top and bread.


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