Diabetes: Beef Minestrone

Classic minestrone soup complete with onion, garlic, beef, veggies, beans, and elbow macaroni!

 Beef Minestrone

1 Cooking Spray, original, 1/3 sec spray
1 tsp extra virgin olive oil
1 cup fresh chopped onion, finely chopped
1 garlic cloves, medium, minced
1/4 lb extra lean ground beef (5% fat)
4 cup beef broth, fat free, unsalted
1 Potatoes, fresh, medium, peeled and chopped
1/2 cup fresh chopped celery
1/2 cup Carrots, fresh, chopped
1/2 tsp dried basil
1/2 tsp ground oregano
1 pinch table salt
1/4 tsp black pepper, freshly ground
15 oz Beans, kidney, unsalted, fat free, canned, drained
1 cup fresh shredded cabbage
2/3 cup Pasta, macaroni, semolina, elbow, dry
2 tbsp grated parmesan cheese

 Beef Minestrone

Directions

Coat a large saucepan with cooking spray, and add oil; place over medium-high heat until hot.
Add onion and garlic, and cook 5 to 7 minutes or until onion is tender, stirring often. Add ground beef and cook until browned, stirring until it crumbles.
Reduce heat; stir in broth, potato, celery, carrot, basil, oregano, salt, and pepper. Cover and simmer 30 minutes, stirring occasionally.
Stir in kidney beans, cabbage, and macaroni; cover and simmer 10 minutes or until macaroni is tender.
Ladle mixture evenly into 6 soup bowls; top servings evenly with Parmesan cheese.

Serve with salad and bread for a great meal!