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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground beef

  2. 1 cup 62g / 2 1/5oz Diced onion

  3. 1 cup 110g / 3.9oz Chopped celery

  4. 1 cup 110g / 3.9oz Chopped carrots

  5. 2 Garlic cloves - minced

  6. 1 Tomatoes - (28 oz) - chopped, undrained

  7. 1 Can red kidney beans - (15 oz) - undrained

  8. 2 cups 474ml Water Beef bouillon cubes or concentrate - undiluted, That would dilute to make

  9. 5 cups of stock

  10. 1/4 cup 23g / 0.8oz Minced parsley

  11. 1 teaspoon 5ml Salt

  12. 1/2 teaspoon 2 1/2ml Oregano - crushed between Your palms

  13. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  14. 2 cups 474ml Shredded cabbage

  15. 1 cup 160g / 5.6oz Green beans in

  16. 1" pieces

  17. 1/2 cup 118ml Small elbow macaroni

  18. 1 tablespoon 15ml Pesto - seeNote (or 1/2 tspn dry basil, crushed between Your palms) Freshly-grated Parmesan cheese - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: You can often find pesto in the stores now -- and just freeze it to use as you need it for a wonderfully fresh basil flavor. Brown the beef in a large heavy kettle, draining off any fat. Add all the remaining ingredients except the cabbage, green beans, macaroni, and pesto. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the cabbage, green beans, and macaroni. Bring to a boil, then reduce and simmer until the vegetables are tender -- about 20 minutes. When ready to serve, stir in the pesto (or basil), then serve up with a big ladle and point your friends to the bowl of Parmesan as a topping. Serve hot to 12 people.

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