My recipes

964690 -- MINESTRONE

1 lb. shin beef with bone
5 qt. water, cold
3 tbsp. salt
1 c. dried red kidney beans
2 tbsp. olive oil
2 cloves, garlic
1 minced med. onion
1/2 c. snipped parsley
1/2 lb. lean ground beef
1/4 tsp. pepper
1 c. diced celery
2 c. finely shredded cabbage
1 1/2 c. diced carrots
1 #2 1/2 can tomatoes
1 1/2 c. broken spagetti
1 c. thinly sliced zucchini
Day before: In large kettle, place shin beef with bone, salt, beans. Bring to
a boil; skim. Cover, simmer 3 hours. In oil, saute garlic, onion parsley,
ground beef and pepper until onion is tender; discard garlic. Remove bone from
soup; cut off meat. Add meat to soup, along with onion mixture, celery,
cabbage, carrots, tomatoes. Simmer covered 20 minutes or until vegetables are
tender. Refrigerate. About 30 minutes before serving: skim fat from soup.
Bring soup to a boil, add spaghetti, zucchini. Cook covered about 10 minutes.
Add salt and pepper to taste. Top soup with cheese. Serves 8. Croddy



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