Get ready for The Big One!

Sep 9, 2010   //   by marymeals   //   Soups and salads  //  No Comments

Mary's Minestrone

Minestrone or “the big soup” actually has no official recipe. That’s what makes it an incredible way to give a second life to last night’s leftovers, or clean sweep your pantry. It’s OK to toss into the pot whatever you’ve got in the kitchen. Traditional ingredients like pasta, beans, and tomatoes, and some basic soup making rules apply, but to be truly authentic your minestrone should never turn out the same way twice. Mary’s version includes many of the traditional ingredients along with leftover grilled steaks. Buon appetito!

Mary’s Minestrone

2 grilled steaks cut into bite size pieces
2 cups diced tomatoes
1 small can tomato paste
1 onion chopped
1 cup chopped celery
1 cup chopped carrots
6 cloves garlic chopped
3 cups water
1 cube beef bullion
64 oz Beef broth
1 tbsp garlic salt
2 zucchini diced
1 can Cannellini beans
1 can red kidney beans
1 cup mini bow-tie pasta
1 hand full of fresh parsley and basil
1 tsp rosemary
1 tsp thyme
salt and pepper to taste

Coat bottom of large soup pot with oil. Saute onion, carrots and celery. When they start to soften add tomatoes. Continue to saute while adding garlic, tomato paste, steak and beef bullion. Let cook 5 minutes before adding water, beef broth, garlic salt, rosemary, thyme, and beans, simmer 30 minutes stirring occasionally. Add zucchini and pasta and let cook additional 15 minutes. check for seasoning and add salt and pepper. Just before serving stir in fresh parsley and basil.

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