Minestrone With Orzo

• 1 lb. ground beef or 1 lb. bulk pork sausage
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 4 c. water
• 1 (16 oz.) can whole tomatoes, cut up
• 1 Tbsp. beef bouillon granules
• 1/2 c. chopped carrot
• 1 tsp. sugar
• 1 tsp. dried basil
• 1/2 tsp. ground nutmeg
• 2 c. sliced zucchini, halved
• 2 c. torn fresh spinach
• 1/2 c. orzo pasta
• salt and pepper to taste
• Parmesan cheese, grated

1. In a Dutch oven, cook meat, onion and garlic until meat is browned; drain off fat.
2. Stir in water, undrained tomatoes and beef bouillon.
3. Bring to a boil.
4. Add carrot, sugar, basil and nutmeg. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are almost tender.
5. Stir in zucchini, spinach and pasta.
6. Cover and simmer 10 minutes more or until pasta is tender.
7. Season with salt and pepper.
8. Serve with grated Parmesan cheese and crusty Italian bread, if desired.
9. Yield:
10. 8 servings.

ground beef, onion, clove garlic, water, tomatoes, beef bouillon granules, carrot, sugar, basil, ground nutmeg, zucchini, fresh spinach, orzo pasta, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993152 (may not work)