MINESTRONE SOUP

This was my mother in-laws recipe and has always been a hit - serves a crowdful!!!

A low carb option would be to add 1 cup of Cauliflower Rice to replace the Ditalini pasta and replace serving with bread with crispy parmesan crisps.

Minestrone Soup

Makes 4 ½ quarts

Ingredients

• 15.5 oz can of Beans, your preference (drained)

• 2 Quarts (8 cups) Beef Broth

• 2-3 lbs Chuck Roast, cubed into bite size pieces

• 2 Tbsp Flour

• 2 ½ Tsp Coarse Kosher Salt, divided

• 1 ½ tTsp Ground Black Pepper, divided

• 3-4 Tbsp of Grapeseed Oil, divided

• 28 oz Diced Tomatoes 

• 28 oz Tomato Sauce 

• 2 Bay Leaves

• ½ Tbsp Dried Basil

• ½ Tsp Dried Oregano

• 2 Tsp Sugar

• 1 Tsp Garlic Powder

• 1 Onion, chopped

• 1 c Shredded Cabbage

• 1 c Carrots, chopped 

• 1 c Green Beans, chopped

• ½ c  Zucchini, diced

• ¼ c Fresh Parsley, chopped  

• ½ c Ditalini pasta

Directions

1. Place beef in a bowl and coat with flour, 1 ½ tsp kosher salt, 1 tsp ground black pepper and mix. In a dutch oven add 2 tbsp grapeseed oil and saute beef until browned.

2. Take the beef out of the pot and into a bowl and set aside.

3. Add the chopped onions to the empty Dutch Oven with 1 tablespoon of oil (if needed) and saute until soft (4-5 minutes) scraping up the brown bits.

4. Add everything back into the pot except the pasta and vegetables (beef stock, tomato sauce, diced tomatoes, bay leaves, basil, oregano, garlic powder, sugar, 1 tsp salt and ½ tsp pepper) , scraping the bottom of the pot to get all the bits up.  Simmer for 45-60 minutes.   

5. Add vegetables and simmer for another 30 minutes.

6. Add uncooked pasta and simmer for another 15 minutes until everything is soft. Add beans and parsley for the last 5 minutes.

7. Serve with parmesan cheese and fresh bread.