1 cup uncooked ditalini
1 cup grated parmesan cheese
In stockpot, saute onions, celery and parsely in oil until tender. Add garlic; cook 1 min longer.
Stir in the broth, tomatoes, tomato sauce,cabbage, carrots, basil, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour.
In large skillet, cook beef. Drain and stir into soup along with zucchini, beans and pasta. Cover and siller until veggies and pasta are tender.
Originally Submitted
5/10/2010
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