Minestrone Soup

Carolyn Gardner

Always tastes good when a bit chilly outside! We love it on a Saturday night with warm bread and melted cheese or at a get together before a sports activity. This is a great soup to take to someone who is sick.

1 lb. lean ground beef
1 onion, chopped
2 cloves garlic, minced
8 cups water
2 medium carrots, chopped
2 stalks celery, chopped
2 potatoes, peeled and cubed
4 tomatoes, cubed (substitute one (15 oz.) can crushed tomatoes)
1 small zucchini, cubed
1/2 lb. fresh garden beans, sliced (substitute one (15 oz.) can french-style green beans)
1 Tbsp. salt or to taste
1 tsp. freshly ground black pepper
1 Tbsp. dried basil
1 (15 oz.) can white navy beans
1/2 cup pasta (shells or elbow macaroni)
Grated Parmesan cheese

In a large kettle, cook ground beef and onion until meat loses color and onion is translucent. Add garlic and cook 1 minute. Stir in water. Add carrots, celery, tomatoes, zucchini, green beans, salt, pepper, and basil. Bring to a boil; reduce heat and simmer for 25 minutes. Add more water if necessary. Add navy beans and pasta; cook until pasta is tender, 8 to 10 minutes. Serve hot. Top each serving with grated Parmesan cheese, if desired.