Minestrone Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp olive oil
half onion, chopped
2 cloves garlic, minced
2 14oz. cans whole plum or diced tomatoes
large heaping handful of fresh spinach w/stems removed, chopped
6 large carrots, sliced
2 zucchini, quartered length-wise and sliced coarsely
3-4 potatoes, cubed
2 stalks celery sliced coarsely
8-12 chicken-flavored bouillon cubes
2 bay leaves
dried whole basil
whole oregano
coarsely ground black pepper
pasta shells
1 15-oz can cannellini beans, drained
1 15-oz can Great Northern beans, drained
2 lbs ground beef, browned and drained
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Directions: |
Directions:Brown ground beef in skillet, drain and set aside. Salt and boil pasta shells. Pasta should be firm and not over done.
Microwave potatoes and carrots covered in water until tender, but firm. Set aside.
Coat Dutch oven with olive oil and place over medium-high heat until hot. Add onion and garlic, saute. After a few minutes, add all the chopped spinach leaves. Saute until onions are clear. Do not brown. Spinach should be wilted.
Add potatoes and carrots with their juices.
Add rest of ingredients except for pasta, beans, and beef. Add water to proper consistency and cook over medium heat for 10 to 15 minutes.
Add remaining ingredients and cook for ten minutes. |
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Number Of
Servings: |
Number Of
Servings:8 to10 good bowls |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: Prepared this recipe as an alternative to beef stew about 1993. The flavor comes from the fresh spinach, oregano, and basil. The consistency should be thin and not be overwhelmed by tomato.
The second day of the soup and reheating, you will find the consistency much thicker. Thin with just enough water to warm it up and the soup takes on a whole new character and flavor.
This is one of the first new meals of Fall. After a few years, there will be requests from family members, "I can't wait until the first frost and we have some Minestrone Soup!" That's when you know that your family loves you!
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