Description
A wonderful hearty minestrone and even better the next day, i also like to add in fresh baby spinach at the end of cooking and simmer for a few minutes, this soup freezes very well — the longer this soup simmers the richer it will be so don't be afraid to cook for a longer time, feel free to adjust all amounts to taste — add in some cooked small shells at the end of cooking if desired.
Ingredients
- Lean Ground Beef
- Bulk Pork Sausage
- Onion
- Garlic
- Celery
- Crushed Red Pepper Flakes
- Dried Italian Seasoning
- Crushed Tomatoes
- Tomato Juice
- Tomato Sauce
- Beef Broth
- Worcestershire Sauce
- Red Kidney Beans
- White Kidney Beans
- Seasoning Salt
- Fresh Ground Black Pepper
- Zucchini
- Carrots
- Brown Sugar
- Parmesan Cheese
Instructions
- In a dutch oven cook the ground beef with pork and onion until no longer pink
- Drain fat
- Add in fresh garlic, diced celery, chili flakes and italian seasoning
- Cook stirring for 3 minutes
- Add in crushed tomatoes, v-8 tomato juice, tomato sauce, beef broth, worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly
- Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally
- Add in zucchini and carrots and continue cooking until veggies are fork tender
- Add in 1-2 teaspoons sugar and season with more salt and pepper
- Mix in parmesan cheese until heated through, then mix in the cooked shells
- Ladle into bowls and top with more parmesan cheese if desired