1 (9oz) pkg, frozen cut green beans or 1 (16 oz) can
regular green beans
Parmesan cheese
3/4 cup dry kidney beans
1/2 head cabbage, cut in pieces
1 large carrot, sliced
1 large onion, sliced
1 clove garlic, minced
2 tsp basil
1/3 cup elbow macaroni
Instructions
Wash kidney beans and place in Dutch oven or large pot. Add water, bring to boil and cook 2 minutes. Cover and let stand 1 hour. Drain liquid from tomatoes into beans, reserving tomatoes. Add meat cabbage, carrot, onion, garlic salt, basil and pepper to beans.
Cover and simmer 1 1/2 to 2 hours or till meat is tender. Cut reserved tomatoes in pieces. Add tomatoes, macaroni and green beans to soup and simmer 15 minutes or till macaroni and beans are tender. Serve with Parmesan cheese.
Originally Submitted
8/30/2010
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