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Slow-Cooked Minestrone

world.food's picture
Ingredients
  Beef rib 2 1⁄4 Pound (Roast Leftovers Are Even Better / 1 Kilogram)
  Garlic 3 Clove (15 gm)
  Potatoes 2 Medium
  Onion 1 Medium
  Tomatoes 1 Cup (16 tbs) (Fresh Without Seeds)
  Olive oil 1 1⁄2 Teaspoon (1 Dessertspoon)
  Oregano 1 1⁄2 Teaspoon (1 Dessertspoon)
  Bay leaves 2
  Peppercorns 1⁄2 Cup (8 tbs), lightly bruised (About 15 In Number)
  Light soy sauce 1 1⁄2 Teaspoon (1 Dessertspoon)
  Tomato puree 1 Tablespoon
  Beef stock 34 Ounce (1 Liter)
  Peas 1⁄2 Cup (8 tbs)
  Carrots 1⁄2 Cup (8 tbs), diced
  Broad beans/Butter beans / kidney beans 1⁄2 Cup (8 tbs)
  Macaroni/Shelled pasta 1⁄2 Cup (8 tbs)
  Chopped white cabbage 1⁄2 Cup (8 tbs)
  Diced peppers 1⁄2 Cup (8 tbs) (Red / Yellow Ones)
Directions

GETTING READY
1. Cut the meat into small chunks
2. Crush the garlic cloves
3. Skin and cut the potatoes, the onions and the tomatoes and set aside till required.

MAKING
4. In a large pan, pour out the olive oil and heat the garlic, onions and the tomatoes to the pan.
5. Cool this over high heat and when they begin to soften, add the oregano, bay leaves, peppercorns, soy sauce and the tomato puree.
6. As the vegetables begin to caramelize in the pan, add the beef stock and simmer for 2 hours. Add more water during the cooking process if required.
7. Add the peas, carrots, beans, cabbage, red peppers, and beans to the pot and simmer for 30 minutes till done.

SERVING
8. Serve hot with crusty bread and unsalted butter

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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