| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Italian |
Soups, Main dish, Kooknet |
5 |
servings |
INGREDIENTS
| 6 |
c |
Beef broth |
| 1 |
c |
Elbow macaroni |
| 2 |
tb |
Olive oil |
| 1 |
c |
Onion; finely chopped |
| 2 |
lg |
Clov garlic; minced |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 3/4 |
lb |
Lean ground beef |
| 1 |
|
28 ounces ca peeled italian-style tomatoes |
| 1 |
md |
Zucchini |
| 1 |
|
10 ounces pa frozen mixed vegetables |
| 1 |
|
15 ounces ca kidney beans |
|
|
Salt |
|
|
Pepper |
|
|
Red wine vinegar |
|
|
Parmesan cheese; grated |
INSTRUCTIONS
Bring broth to a boil in a soup pot; add macaroni. Cook until al dente;
cover and remove from heat. Heat oil in a 12" frying pan. Add onion, garlic
and herbs and saute until onions are translucent. Stir in ground beef,
breaking it up with a fork, and cook until beef is no longer pink. Break up
tomatoes, removing tough stalk ends, and add to meat. Add zucchini and
mixed vegetables and simmer for 15 minutes. Add to the broth and macaroni,
along with the kidney beans and their liquid. Season with salt, pepper and
red wine vinegar to taste. Garnish with Parmesan cheese. Per Serving:
Calories: 485, Protein: 27 g, Carbohydrate: 48 g, Fat: 21 g, Saturated Fat:
7 g, Cholesterol: 52 mg, Sodium: 1,561 mg. Fiber: 10 g. Source: San
Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV -
Stinson Beach, CA From Lin Fields and Carole Walberg
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