This is a wonderful minestrone soup that 's filled with tons of vegetables. Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese.
Ingredients
- slices bacon: 4 piece
- onion: 1 cup (chopped)
- garlic: 4 clove (minced)
- ground beef: 0.33333 pound
- celery: 1 cup (minced)
- carrots: 1 cup (cubed)
- tomato puree: 2 cups
- stewed tomatoes: 2 cans (14.5 ounce cans)
- beef broth: 1 can (14 ounce can)
- condensed French onion soup: 1 can (10.5 ounce can)
- water: 5 cups
- red wine: 0.25 cup
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- salt and pepper: (to taste)
- zucchini: 1 cup (chopped)
- spinach, rinsed and: 2 cups (sliced)
- uncooked spinach pasta: 1 cup
- garbanzo beans: 1 can (15 ounce can, drained)
- parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.
