Minestrone PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:14

¼ cup olive oil 2 white onion, finely chopped 4 stalk celery, finely chopped 4 carrots, shredded 1 small bell pepper, finely chopped 2 pounds lean ground chuck 1 tsp Worcestershire sauce ½ tsp Tony Chachere’s seasoning mi

  • ¼ cup olive oil
  • 2 white onion, finely chopped
  • 4 stalk celery, finely chopped
  • 4 carrots, shredded
  • 1 small bell pepper, finely chopped
  • 2 pounds lean ground chuck
  • 1 tsp Worcestershire sauce
  • ½ tsp Tony Chachere’s seasoning mix
  • ½ head cabbage, finely shredded
  • 1 tsp sugar
  • 1 can stewed tomatoes, Italian style
  • 1 cup elbow or shell macaroni
  • 1 bay leaf
  • ½ tsp thyme
  • ½ tsp oregano
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 can beef stock
  • 1 can chicken stock
  • 1 ½ cans water
  • ½ cup shredded cheddar cheese for garnish
  1. In a soup pot, sautee’ onion, celery, carrots, and bell pepper in oil until vegetables are well wilted
  2. Add ground meat, lightly browning, about 12 minutes
  3. Season with Worcestershire sauce and Tony’s
  4. Add remaining ingredients, except cheese
  5. Cook on low heat for approximately 1 hour
  6. Garnish individual servings with cheddar cheese

Serves 6-8x ½...