Ingredients: |
Ingredients: beef soup bones or chuck roast
1 T. salt
1 T. pepper
1/4 . olive oil
3 cloves minced garlic
2 c. chopped onion
1 c. chopped celery
1/2 c. chopped parsley
2 c. sliced carrots
1 bay leaf
1 tsp. sugar
1 tsp. dried basil
1 small can tomato paste
2 beef bouillon cubes
1 28 oz. can of whole tomatoes
1 c. soy beans or garbanzo beans
2/3 cup barley or lentils
1 pkg. frozen green beans or 2 c. fresh green beans
1 c. elbow macaroni
Optional to add: sliced zucchini, chopped cabbage,
navy beans, or kidney beans.
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Directions: |
Directions:Cook bones or chuck roast in 2 quarts of water. Skim foam off and add salt and pepper. Meanwhile in oil saute garlic, onion, celery, parsley, carrots, bay leaf, sugar and basil. Remove meat from broth and cut into bite-size pieces. Pour broth into sautéed vegetables, add tomato paste, beef bouillon cubes, whole can tomatoes coarsely chopped, juice and all. Add soy beans or garbanzo beans, barley. Return meat to kettle and simmer for 1 hour. Add green beans. Cook until all is tender.
Serve with Parmesan cheese.
Makes a bunch. Good to freeze some for other days. |
Personal
Notes: |
Personal
Notes: Minestrone is not a soup, but a whole family of soup richly stocked with a variety of vegetables, herbs, plus pasta. Grated Parmesan cheese is sprinkled generously over all. The word minestrone is derived from the Latin word meaning "to hand out".
This soup was a staple the monks kept on the fire ready for sojourners or travelers.
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