Minestrone Soup

• 1 lb. lean ground beef
• 1/2 c. chopped celery
• 4 cloves chopped garlic
• 1/2 c. chopped onion
• 46 oz. can chicken broth
• 15 oz. can crushed tomatoes
• 1 c. chopped carrots
• 1 c. chopped potatoes
• 1/2 c. chopped fresh parsley
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 c. uncooked ditalini pasta

1. Cook ground beef, drain well and crumble.
2. Spray Dutch oven or large saucepan with nonstick cooking spray.
3. Heat over medium-high heat until hot.
4. Add onions, celery and garlic.
5. Cook and stir until crisp-tender.
6. Stir in remaining ingredients except pasta. Bring to boil.
7. Stir in pasta.
8. Cover.
9. Remove from heat and let stand 30 to 45 minutes.
10. Serve with Parmesan cheese, if desired.

lean ground beef, celery, garlic, onion, chicken broth, tomatoes, carrots, potatoes, parsley, basil, thyme, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597172 (may not work)