MINESTRONE SOUP II

Minestrone Soup II image

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.

Provided by Ann Satler

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Yield 6

Number Of Ingredients 20

Ingredients

4 slices bacon
1 cup chopped onion
4 cloves garlic, minced
⅓ pound ground beef
1 cup minced celery
1 cup cubed carrots
2 cups tomato puree
2 (14.5 ounce) cans stewed tomatoes
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
5 cups water
¼ cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked spinach pasta
1 (15 ounce) can garbanzo beans, drained
¼ cup chopped parsley

Steps:

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.
Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 43.9 g, Cholesterol 34.1 mg, Fat 17.4 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 5.9 g, Sodium 1633.7 mg, Sugar 13.2 g