That's Italian Soup

That's Italian Soup

Community Classics .
Edited on Feb 16, 2009

Wonderful on a cold winter day !


1 pound lean ground beef
1 cup chopped onion (1 large)
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic finely minced
(1) 14.5 oz. can diced tomatoes
5-1/2 cups water
1 tablespoon crushed parsley
2 teaspoons beef bouillon granules
1/2 teaspoon crushed basil
1/4 teaspoon freshly ground pepper
1 bay leaf
2 cups shredded cabbage
(1) 14 oz. to 16 oz. can cut green beans (can use frozen)
1/2 cup dried small pasta
Grated Parmesan cheese for topping


In a 4 quart dutch oven or kettle, cook beef with onion and garlic until brown. Drain off fat. Add celery, carrots, un-drained tomatoes, water, parsley, bouillon, oregano, basil, and pepper. Bring to a boil; reduce heat. Cover and simmer for one hour. Stir in green beans, cabbage and pasta. Cover and simmer for 15 minutes more. Serve with Parmesan cheese. Makes 8 main-servings.

Not a NESTLÉ®-tested recipe.

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