Beef Minestrone Soup

In a large Dutch oven, cook beef, carrots, celery and onion over medium heat until meat it is no longer pink. Drain. Add the diced zucchini and minced garlic, cook for 2 minutes.

Add broth, beans, tomatoes, tomato paste, bay leaves, Italian seasoning, pepper, and red pepper flakes. Bring to a boil. Reduce heat and simmer covered for about 30 minutes. Uncover and add pasta. Simmer uncovered until pasta is al dente, about 6-8 minutes.

Ladle into bowls and garnish with fresh Italian parsley and Parmesan cheese.

Cooks note: This soup freezes really well. Cook it up to the point before you add the pasta. I ladle the soup into ziplock bags and freeze flat in the freezer. When you’re ready to use, just thaw and heat soup to a simmer and add your pasta. Cook until pasta is al dente.