Spaghetti Soup (Minestrone)

• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Large Onion, Chopped
• 2 stalks Celery, Chopped
• 2 whole Carrots, Chopped
• 3 cloves Garlic, Minced
• 1 pound Lean Ground Beef Or Ground Turkey
• 3/4 teaspoons Dried Crushed Basil
• 3/4 teaspoons Dried Crushed Rosemary
• 1/2 teaspoons Crushed Red Pepper Flakes (1/2 Tsp= Mild 3/4 Tsp=hot)
• 1 can Red Kidney Beans (19oz/540ml)
• 1 can Tomato Juice (48oz/1.36L)
• 1 cup Broken Spaghetti Noodles
• 1/4 cups Chopped Fresh Parsley (optional)
• 1/4 cups Grated Parmesan Cheese (optional)

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

olive oil, onion, stalks celery, carrots, garlic, ground beef, basil, rosemary, red pepper, red kidney beans, tomato juice, noodles, ubc, ubc

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