Monday, January 5, 2009

Jill's Minestrone Soup

1/2 Lb. Italian Sausage
1/2 Lb. lean Ground Beaf

Brown together and Drain.

2 Chopped Carrots 1/2 Tsp. Sweet Basil Leaves
1/2 Onion, Chopped 1 Tsp. Oregano
1 Stalk Celery, Chopped 4 Beef Bouillon Cubes
1(28 oz.) can Chopped Tomatoes 2 Garlic cloves or equivalent of garlic powder
1 Sm. can Crushed Tomatoes 1 T. Sugar
1 (12oz.) can V8 Juice 1 T. Parsley flakes
4 Cups Water

Simmer about 1 Hour, or until vegetables are tender. Cook al dente 2 cups of penne pasta.
1 Can Garbanzo beans, drained
1 Can Kitchen cut beans, drained
1 Can Kidney beans, drained

Add enough ice to stop pasta from cooking further (about 3 cups or desired consistency). Top with crackers and Parmesan cheese to serve. Serves 12.

This recipe is my mother in laws and it is the best soup ever. I won't eat any other Minestrone Soup. I've also heard that her's is even better than Olive Gardens although I have never tried it from there. Enjoy!!

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