| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Main dish, Ronzoni, Beef, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
c |
Chopped celery |
| 2 |
sm |
Carrots; cut into thin strips |
| 1/2 |
c |
Chopped onion |
| 8 |
c |
Beef broth |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Oregano leaves |
| 1/4 |
ts |
Ground black pepper |
| 6 |
oz |
Pastina; uncooked |
| 10 |
oz |
Frozen chopped spinach |
| 20 |
oz |
Chick peas; drained |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
In heavy 6-quart saucepan over medium heat; brown meat; drain. Stir in
celery; carrot and onion; cook 10 minutes or until tender. Add broth and
seasonings; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir
in pasta and spinach; cook 10 minutes or until pasta is tender; stirring
occasionally. Stir in chick peas and cheese. 6 to 8 servings.
Prep Time: 20 min. Start to Finish: 1 Hr.
Posted to MM-Recipes Digest by "Paula M. Veltre"
<demoness@bellatlantic.net> on Nov 16, 1998
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