Beef Minestrone

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 1 lb lean ground beef or 1 lb extra lean ground beef
• 34 teaspoon dried basil
• 34 teaspoon crushed rosemary
• 14 teaspoon crushed red pepper flakes
• 1 (540 ml) can red kidney beans, drained and rinsed
• 1 (1 3/8 liter) can tomato juice
• 1 cup broken spaghetti noodles
• 14 cup fresh parsley, chopped
• 14 cup parmesan cheese, grated

1. In a saucepan, heat oil over medium heat.
2. Add onion, celery, carrots and garlic.
3. Cook, stirring until softened, about 3 minutes.
4. Add beef; cook, breaking up with back of wooden spoon, until browned, about 5 minutes.
5. Drain, if desired.
6. Stir in basil, rosemary, red pepper flakes and beans.
7. Add tomato juice; bring to a boil.
8. Add noodles.
9. Reduce heat and simmer, uncovered, until spaghetti is tender, about 12 minutes.
10. Stir in parsley and garnish each serving with Parmesan cheese, if using.

olive oil, onion, celery, carrots, garlic, lean ground beef, basil, rosemary, red pepper, liter, noodles, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/beef-minestrone-360904 (may not work)