| 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
<cranew@foothill.net> on Jan 14, 1998
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