Beef Minestrone Recipe

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Beef Minestrone

Cindi Bauer

By
@DomesticGoddess

This is the best minestrone I've ever had!


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Rating:

Comments:

Serves:

8 - 10

Method:

Stove Top

Ingredients

2 tablesp.
butter or margarine
1 to 1-1/4
cups beef stew meat, cut into 1/2" to 3/4"cubes
7 cups
water
2 (15 oz.)
cans tomato sauce
1 can
(14.5 oz.) whole tomatoes, cut-up
1/2 cup
finely chopped onion
1/2 cup
thinly sliced celery
4 tsp.
instant beef bouillon granules
2 tablesp.
dried, parsley flakes
1/2 to 1
teaspoon salt
1/2 tsp.
crushed, dried thyme
1/4 tsp.
black pepper
2 cups
shredded cabbage
1 cup
thinly sliced carrots
1 cup
thinly sliced zucchini
1 can
(15 oz.) grabanzo beans, drained
3/4 to 1
cup small elbow macaroni, uncooked
kraft grated parmesan cheese, for garnishing soup

Directions Step-By-Step

1
In a 6 or 8 quart Dutch Oven (over medium heat), melt butter or margarine.
2
Add the beef stew meat, and cook until the meat is browned.
3
Stir in the water and the next nine ingredients. Bring to a boil, then reduce heat to low.
4
Cover the Dutch oven, and simmer the stew meat for 1 to 1-1/4 hours, or until the meat is tender; stirring occasionally.
5
Add the cabbage and the next four ingredients. Return to a boil, then reduce heat to low.
6
Cover the Dutch oven, and simmer the soup for 20 to 25 minutes, until the vegetables are tender and the macaroni is done cooking; stirring occasionally.
7
Ladle soup into bowls, and top each portion with a generous sprinkling of grated parmesan cheese.

About this Recipe

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids