Vegetable Beef Minestrone
Ingredients:
6 slices bacon, chopped
1-1/2 pounds lean ground beef
6 carrots, diced
6 cloves garlic, minced
3 large onion, diced
3 stalks celery, diced
3 bay leaf
1 tablespoon dried basil
1 tablespoon dried rosemary, crushed
3/4 teaspoon crushed red pepper flakes
1-100oz can stewed tomatoes
6 cups beef broth
3 cans chickpeas (garbanzo beans), drained
6 ounces pasta (see me for type), cooked to al dente
Directions:
6 slices bacon, chopped
1-1/2 pounds lean ground beef
6 carrots, diced
6 cloves garlic, minced
3 large onion, diced
3 stalks celery, diced
3 bay leaf
1 tablespoon dried basil
1 tablespoon dried rosemary, crushed
3/4 teaspoon crushed red pepper flakes
1-100oz can stewed tomatoes
6 cups beef broth
3 cans chickpeas (garbanzo beans), drained
6 ounces pasta (see me for type), cooked to al dente
Directions:
- Line a baking pan with bacon and cook in a 350 degree oven until done (about 10-15 minutes. Remove from oven, drain and chop. Set aside.
- In a large saucepan, cook seasoned (salt and pepper) ground beef until well done, breaking up the beef as it cooks.
- Drain off the grease and add carrots, garlic, onion and celery. Season further with the bay leaf, basil, rosemary and red pepper flakes.
- Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock. Add the chopped bacon.
- Simmer for about 20 minutes.
- Add the chickpeas. Cook covered, for about 10 minutes. Add cooked pasta and heat through. Remove the bay leaf before serving.