Fall Minestrone Soup Recipe

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A thick, hearty soup using fall's bounty. Serve with crusty bread for a complete meal.
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  • 4 slices turkey bacon - cut into small pieces
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 6 cups boiling water
  • 6 beef bouillon cubes or 6 teaspoons of beef bouillon crystals
  • 2 cups favorite speghetti sauce
  • 2 stalks of celery
  • 2 carrots, thinly sliced
  • 2 cups cabbage chopped - approximately 1/2 head
  • 1 small zucchini, unpeeled, sliced
  • 1 small summer squash, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup tomato, chopped or 1 can chunky tomatoes
  • 1/2 teaspoon garlic powder
  • 1 cup medium to small pasta shells
  • 1 (15 oz) can kidney beans with juice
  • 1 (15 oz) can green beans - drained or fresh green beans
  • 1 box or 1/2 bag frozen spinach
  • grated parmesan cheese to garnish
Container: soup pot
20 mins
45 mins
1.25 hrs
  • Sauté bacon, ground beef and onion in a large soup pot until the beef is browned.
  • Dissolve bouillon cubes or granules in 2 cups of boiling water.
  • Add the bouillon plus 4 more cups of water to the soup pot.
  • Add spaghetti sauce, celery, carrot, cabbage, squash, salt and pepper and garlic powder.
  • Bring mixture to a boil.
  • Cover pot and simmer for 30 minutes or until the carrots are fork tender.
  • Add pasta, kidney beans, grean beans and spinach.
  • Boil for 10 more minutes.
Cooks note: This soup is very thick, you may want to add more liquid, either water or beef stock. Don't overcook - cook only the amount of time indicated. The soup is better if made the day before and then slowly reheated. Freezes well.
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