| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Soups | 20 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | lb | Ground beef; turkey or chicken breast |
| 1 | c | Chopped onion |
| 1 | c | Chopped celery |
| 2 | c | Chopped carrots |
| 2 | c | Chopped cabbage |
| 1 | c | Chopped zucchini |
| 1 | c | Chopped spinach |
| 1 | cn | (28 oz) crushed tomatoes |
| 1 | cn | (49.5 oz) chicken broth |
| 1 | cn | (15 oz) small white beans |
| 1 | c | Sliced mushrooms |
| 5 | Cloves garlic; minced | |
| 4 | c | Water |
| Seasonings to taste* |
INSTRUCTIONS
*salt, pepper, hot pepper flakes, Italian seasoning Brown meat in olive oil in frying pan. Transfer meat to a large stock pot. Add remaining ingredients except salt. Simmer 2 or 3 hours. Just before serving, add salt to taste. Makes 5 quarts. NOTES : As printed in The Sacramento Bee January 14, 1998. Recipe by: Marie Leonardini Posted to recipelu-digest Volume 01 Number 527 by Crane Walden <[email protected]> on Jan 14, 1998
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