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

• 1 can- Canned 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 teaspoons Coarse Kosher Salt 

• 1 ½ tsp Ground Black Pepper

• 3-4 tbsp of Grapeseed Oil

• 28 oz Diced Tomatoes 

• 28 oz Tomato Sauce 

• 2 Bay Leaves

• ½ tbsp Dried Basil

• ½ tsp Dried Oregano

• 2 tsp Sugar

• ¾ 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 and saute beef in Grapeseed Oil.

2. Set beef aside in a bowl and add chopped onions to the empty Dutch Oven with 1 tablespoon of oil and saute until soft (4-5 minutes)

3. 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) and simmer for 45 minutes.   

4. Add vegetables and simmer for another 30 minutes.

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

6. Serve with parmesan cheese and fresh bread.