Meat Minestrone Soup

This is a great recipe to get rid of all your veggies in the fridge!

MINESTRONE SOUP

1 can chicken broth (or beef broth)
1 small can tomato sauce
1 can diced tomatoes
8-10 oz Italian Ground pork, (beef or turkey work as well)
1 large garlic clove
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
½ cup chopped bell pepper (any color- I like red)
½ cup copped cabbage (optional)
½ cup diced unpeeled zucchini
1 tablespoon dried basil
1 teaspoon dried oregano
2 teaspoon salt
1 teaspoon ground pepper
1 can beans (red kidney, pinto, or white all work)
2/3 cup uncooked elbow macaroni (cooked separately)
½ cup parmesan cheese

SLOW COOKER METHOD
Brown Meat in skillet on high, do not worry about cooking all the way through, just a nice color. Drain and place in slow cooker. Next sauté garlic, celery, carrot, pepper, onion and zucchini in a small amount of oil, then add to slow cooker. Add the liquid ingredients, beans and spices. Cook in slow cooker for 3 hours on high setting, or 4 on low. Right before serving, cook your macaroni noodles and add to the soup. Top with parmesan cheese.

STOVE TOP METHOD
Brown Meat in skillet on high, do not worry about cooking all the way through, just a nice color. Drain and set aside. Next sauté garlic, celery, carrot, pepper, onion and zucchini in a small amount of oil, then add meat back into the pan. Add the liquid ingredients, beans and spices. Bring to a boil, then turn to a simmer for 30 minutes. Right before serving, cook your macaroni noodles and add to the soup. Top with parmesan cheese.

Serve with bread or Monticristo sandwhiches!