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Beef Beans Minestrone

creative.chef's picture
Ingredients
  Carrots 3 Medium
  Celery stalks 3
  Onions 2 Medium
  Potato 1 Large
  Green beans 1⁄4 Pound (115 Grams)
  Zucchini 2 Medium
  Cabbage 1⁄2 Pound (225 Gram)
  Garlic 1 Clove (5 gm)
  Olive oil 80 Milliliter (1/3 Cup)
  Butter 45 Milliliter (3 Tablespoons)
  Beef broth 825 Milliliter (3.5 Cups)
  Water 375 Milliliter (1.5 Cups)
  Canned italian plum tomatoes 28 Ounce (1 Can)
  Bay leaf 1
  Canned cannellini beans 1 Pound (1 Can)
Directions

Pare carrots; chop coarsely.
Chop celery coarsely.
Chop onions.
Pare potato; cut into 3/4 inch (2 cm) cubes.
Trim green beans; cut into 1-inch (2.5 cm) pieces.
Trim zucchini; cut into 1/2 inch (1.5 cm) cubes.
Coarsely shred cabbage.
Mince garlic.
Heat oil and butter in 5-quart (5 L) Dutch oven over medium heat.
Add onions; saute stirring occasionally, until soft and golden but not brown, 6 to 8 minutes.
Stir in carrots and potato; saute 5 minutes.
Stir in celery and green beans; saute 5 minutes.
Stir in zucchini; saute 3 minutes.
Stir in cabbage and garlic; cook 1 minute.
Add broth, water and liquid from tomatoes to pan.
Chop tomatoes coarsely; add to pan.
Stir in salt, basil, rosemary, pepper and bay leaf.
Heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, 1 1/2 hours.
Rinse and drain cannellini beans; add beans to soup.
Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, 30 to 40 minutes longer.
Remove bay leaf.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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