Minestrone Soup Recipe

Lately I’ve been looking for dinner ideas that I can double and then freeze. A good friend of mine sent me this delicious Minestrone Soup recipe. I love that I can make one batch and freeze half of it. I also love that my little girl eats up all the vegetables.

Minestrone Soup
1 lb. lean ground beef, browned and drained well
1 quart water
1-2 chopped onions
3-4 sliced carrots
3-4 sliced celery stalks
2 cloves garlic or garlic salt
2 cups beef bouillon
1 can tomatoes, 28 oz.
2 cans tomato sauce, 8 oz.
1 T. parsley flakes
1/2 tsp. basil
1 tsp. oregano

Add at the end:
1 can corn
1 can green beans
1 can red kidney beans, drained
1 can garbanzo beans, drained (optional)
1-2 cups pasta

Brown and drain ground beef. Add 1 quart of water and let stand for 5 minutes. Then add the next 10 ingredients. Simmer 1 1/2 hours until the carrots and celery are tender. Then add the corn, all the beans, and pasta. Simmer until the noodles are tender. If you want to freeze the soup, freeze it before you add noodles.

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