Minestrone Soup

From the Canadian Living Cooking Collection - this soup is a hit at our house. We always alter the amount of Tabasco for a little more/less heat - I'm sure you know what you like yourself.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1⁄2 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
• 3⁄4 cup orzo pasta
• 1 (19 ounce) can white kidney beans, drained
• 1⁄2 cup fresh parsley, chopped
• 1⁄3 cup parmesan cheese, freshly grated
• 8  dashes Tabasco sauce

Directions

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