Minestrone Soup

• 12 lb extra lean ground beef
• 1 large onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 small zucchini, diced
• 1 (14 ounce) can tomatoes
• 1 potato, peeled & diced
• 3 garlic cloves, diced
• 6 cups turkey stock
• 1 teaspoon basil
• 1 teaspoon oregano
• 34 cup orzo pasta
• 1 (19 ounce) can white kidney beans, drained
• 12 cup fresh parsley, chopped
• 13 cup parmesan cheese, freshly grated
• 8 dashes Tabasco sauce

1. In large saucepan, cook meat over medium heat until browned, breaking up with fork; drain off fat.
2. Add onion; cook, stirring, for 3 minutes.
3. Add carrot, celery, zucchini, tomatoes, potato and garlic; cook, stirring, for 3 minutes.
4. Add stock; bring to boil.
5. Add pasta, oregano and basil; cook for 10-12 minutes or until pasta is tender but firm and vegetables are cooked.
6. Add kidney beans, parsley, Parmesan cheese and hot pepper sauce; heat through.
7. Season with salt and pepper to taste.

extra lean ground beef, onion, carrot, celery, zucchini, tomatoes, potato, garlic, turkey stock, basil, oregano, orzo pasta, white kidney beans, fresh parsley, parmesan cheese, tabasco sauce

Taken from www.food.com/recipe/minestrone-soup-356999 (may not work)