Beef Minestrone Recipe Genius Kitchen Food

BEEF AND CANNELLINI BEAN MINESTRONE

Steps:

• In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

BEEF MINESTRONE

Steps:

• In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of Parmesan cheese.

BEEF MINESTRONE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain. Add the water, potatoes, tomatoes, cabbage, carrots, celery, rice, thyme, bay leaf and cover and simmer for 1 hour.
• Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of parmesan.

VEGETARIAN MINESTRONE

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
• Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

CLASSIC MINESTRONE

Steps:

• In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.

QUICK AND EASY MINESTRONE

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
• Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.

MINESTRONE SOUP

Steps:

• Brown meat in skillet; drain well.
• In a medium pot, combine all ingredients except noodles and cheese.
• Bring to a boil and add noodles. Lower heat to simmer.
• Simmer 15-20 minutes or until noodles are cooked. Stir occasionally and adjust seasoning to taste.
• Ladle into bowls and sprinkle with cheese.
• I serve this with crusty bread.
• You can add additional seasonings if desired to your personal preference.

MAMA KATHY'S MINESTRONE

Steps:

• Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
• Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
• Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.

BEEF MINESTRONE SOUP

Steps:

• In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
• Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
• Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.

BEEFY MINESTRONE

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.