“Kitchen Sink” Minestrone Soup

• 1 pound Ground Beef (or Italian Sausage)
• 6 cups Water
• 4 teaspoons Italian Seasoning
• 1 teaspoon Better Than Bouillon
• 2 cups Marinara Sauce (jarred Or Homemade)
• 2 cups Cubed Fresh Or Frozen Zucchini
• 2 cups Whole Kernel Corn, Frozen Or Canned
• 1 cup Beans, Cooked (I Used Lima, Any Variety Would Work)
• 4 whole Carrots, Peeled And Chopped
• 12 ounces, weight To 16 Ounces Small Pasta Such As Ditallini, Stars, Macaroni
• 1/4 cups Grated Parmesan

1. Brown your meat in a large pot; drain any excess fat. Add in the water, Italian seasoning, Better than Bouillon, and marinara sauce.
2. Mix well to dissolve the bouillon, then add vegetables.
3. Bring to a boil, turn down, and then allow it to simmer for about 30 minutes. Add in your pasta and cook until done.
4. Stir in the Parmesan just before serving!
5. Note: I had to add more water when serving the leftovers the next day-the pasta soaked up a lot of the liquid!

ground beef, water, italian seasoning, better, marinara sauce, zucchini, kernel corn, beans, carrots, weight, ubc

Taken from tastykitchen.com/recipes/soups/e2809ckitchen-sinke2809d-minestrone-soup/ (may not work)