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Minestrone

chef.alburt's picture
Ingredients
  Olive oil/Vegetable oil 2 Tablespoon
  Lean beef stew meat 1 Pound, cut into cubes
  Onion 1 Large, chopped
  Celery 1 1⁄2 Cup (24 tbs), sliced
  Garlic 2 Clove (10 gm), minced
  Water 10 Cup (160 tbs)
  Beef instant bouillon 2 Tablespoon
  Cabbage 1 Small, chopped
  Carrots 4 Medium, sliced
  Canned chickpeas 15 Ounce, undrained (1 Can)
  Canned kidney beans 15 Ounce, undrained (1 Can)
  Zucchini 4 Medium, sliced
  Tomatoes 4 Medium, peeled
  Parsley 1 Cup (16 tbs), chopped
  Thyme leaves 1 Teaspoon, crushed
  Salt free herb seasoning 1 Teaspoon
  Pepper 3⁄4 Teaspoon
Directions

MAKING
1. Take a large Dutch oven and heat oil.
2. Put in beef, onion, celery and garlic and cook until beef is no longer pink.
3. Put in water and bouillon and bring to boil.
4. Put in cabbage, carrots, chickpeas and kidney beans.
5. Reduce heat.
6. Cover and simmer 45 minutes.
7. Put in zucchini, tomatoes, parsley and seasonings and simmer 15 minutes longer.
8. Prepare CREAMETTE Radiatore or Shells as package directs and drain.
9. Put in to soup and heat through.
SERVING
10. Serve with Parmesan cheese, if desired.
11. Refrigerate leftovers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
4

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