This is one of my favorite soups that brings out the Italian in our family. My kids make fun of how I pronounce it "minestronee." The Italian side is my hubby's not mine!
This soup is chock full of veggies, noodles and beans swimming in a flavorful tomato broth. This recipe came from a friend of a friend and we have made it several times since!
This recipe makes a LOT of soup, so plan to share with others or have leftovers.
TIP: I have frozen it with good results. Just take your favorite soup bowl, line it with plastic wrap and freeze your soup in it. Then transfer the frozen soup into a freezer Ziploc, squeezing as much air out of it as you can, and store it up to 3 months.
from Sally Brinton
(4x6 printable recipe) (full page recipe)
1 lb. ground beef
1 t. salt
1/4 c. chopped onion
1/4 c. chopped celery
1-28 oz. can tomatoes
4 c. water
2 large carrots, peeled and sliced
2-8 oz. cans tomato sauce
2 c. beef broth
1 T. dried parsley leaves
1/2 t. basil leaves
1 t. oregano leaves (I used 1/2 t.)
1/4 t. pepper
1/2 t. garlic salt
1-15 oz. can garbanzo beans, drained ( I omitted)
1-16 oz. can green beans, drained
1-15 oz. can kidney beans, drained
1 1/4 c. mostaccioli macaroni, uncooked
Parmesan cheese, sprinkled at serving, if desired
Brown the beef, onion, and celery. Add tomatoes, water, broth, carrots and seasonings; bring to a boil and simmer 20 minutes.
Add the beans and macaroni and cook an additional 15-20 minutes, until the macaroni is tender.