What’s Cookin’? A Twist on Minestrone Soup

I love to eat soups in the winter, especially hearty ones that warm you after the first few spoonfuls.  I wanted minestrone soup, but did not have all the ingredients for the recipe that I had, so I made my own version.

Minestrone Soup

1 lb ground beef
salt and pepper to taste
3 cloves garlic – minced
2 onions – chopped
2 cups chopped celery
5 carrots, sliced
2 cups chopped cabbage
3 cups chicken broth
2 cups crushed tomatoes
1 can tomato sauce (15 oz)
3/4 cup red wine
1 can of chick peas, drained and rinsed
2 cups frozen chopped spinach
2 tsp oregano
2 tsp basil
Parmesan cheese for serving

In a large stock pot, over medium heat, brown beef with garlic, onions, salt and pepper.  Add celery, carrots and cabbage, cook until al dente.  Add broth, tomatoes, tomato sauce and wine.  Bring to a boil and then add the chick peas, spinach, oregano and basil.  Return to a boil and simmer for an hour.  Ladle into bowls and top with Parmesan cheese.  Enjoy!

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