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Slow-Cooked Minestrone Soup

Western.Chefs's picture
  Beef shin bone with meat 1 Pound
  Cold water 3 1⁄2 Quart
  Salt 3 Tablespoon
  Dried kidney beans 1 Cup (16 tbs) (White / Red)
  Olive oil/Salad oil 1 Tablespoon
  Garlic 2 Clove (10 gm), peeled
  Minced onion 1⁄2 Cup (8 tbs)
  Minced parsley 1⁄2 Cup (8 tbs)
  Pepper 1⁄8 Teaspoon
  Chopped string beans 1 Cup (16 tbs) (Fresh Ones)
  Diced celery 3⁄4 Cup (12 tbs)
  Shelled peas 2⁄3 Cup (10.67 tbs)
  Finely shredded cabbage 2 Cup (32 tbs)
  Diced peeled carrots 1 Cup (16 tbs)
  Canned tomatoes 1 Cup (16 tbs)
  Spaghetti 1⁄2 Cup (8 tbs), broken up fine
  Grated parmesan cheese 2 Tablespoon

Place shin of beef in a well cooker or large kettle.
Add water, 2 tablesp of the salt and the beans.
Cover and bring to a boil.
Then skim.
Re-cover, and simmer for 4 hrs.
Heat oil in a skillet, and brown the garlic cloves in it.
Remove the garlic.
Then saute the onion and parsley in the oil remaining in the skillet, until onion is tender, but not brown.
Remove bone and meat from meat stock.
Then add remaining salt, onion, parsley, pepper, and all other remaining ingredients, except spaghetti and cheese.
Cover and simmer for 30 min.
Add the spaghetti and cook 10 min longer.
Serve, passing the cheese to be sprinkled on top.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2200 Calories from Fat 495

% Daily Value*

Total Fat 55 g84.3%

Saturated Fat 18.6 g93.1%

Trans Fat 0 g

Cholesterol 123.4 mg41.1%

Sodium 7404.2 mg308.5%

Total Carbohydrates 302 g100.7%

Dietary Fiber 49.5 g198%

Sugars 24.2 g

Protein 114 g227.6%

Vitamin A 541.9% Vitamin C 291.5%

Calcium 91.5% Iron 136%

*Based on a 2000 Calorie diet

Slow-Cooked Minestrone Soup Recipe