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| Beef Minestrone |
I first found a version of this recipe in 1999 in a magazine. That same year I was given a big white enamel stock pot and, by coincidence, a Chicken Soup for the Soul book.
In that book there was a story about a boy whose best friend’s mother always had a pot of minestrone bubbling away on the stove in a big white enamel stock pot and how it made the home feel warm and loving. She believed minestrone could “cure what ails you!”
After that I began regularly making this recipe, and I still love it 16 years later! And I really love that it is made with leftover beef. I always make it after I’ve made my Yankee Pot Roast.
Beef Minestrone
Ingredients
½ cup ditalini pasta (or other small pasta)
2 Tablespoons cooking oil (such as olive, vegetable or canola)
½ cup chopped onion (about 1 small onion)
1 carrot, chopped (about ¼ cup)
1 celery stalk, chopped (about ¼ cup)
1 clove garlic, minced
1 zucchini, cut into ¼” cubes (about ½ cup)
1 can (16-19 oz.) great northern or cannellini beans
1 can (14-15 oz.) crushed or diced tomatoes (about 1 ½ cups)
3 cups chicken broth or stock
1 cup cooked beef, diced
Directions
1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, heat oil over medium heat in a large pot or saucepan. Add onions, carrots, celery and garlic. Cook, stirring often, until onion is soft and translucent, about 8 minutes.
3. Add zucchini, beans, tomatoes, and chicken broth. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
4. Add beef and reserved pasta; simmer for another 5 minutes. Salt and pepper to taste. Serve topped with grated parmesan cheese, if desired.
Makes 4- 2 ½ cup servings
Adapted from Mr.Food's Easy Cooking May/June 1999
Beef Minestrone
Nothing like homemade soup, Trisha!
ReplyDeleteI agree! Thanks for stopping by and commenting!
DeleteTrisha @ Home Sweet Homemade