Minestrone Soup

Name: Minestrone Soup
Ingredients: 1 lb. shin beef bone; 5 qt. cold water; 3 Tbsp. salt; 1 c. diced red kidney beans; 2 Tbsp. oil; 2 cloves garlic; 1 medium onions; 1/2 c. parsley; 1/4 lb. ground beef; 1/4 tsp. pepper; 1 c. diced celery; 2 c. shredded cabbage; 1 1/2 c. diced carrots; 1 can tomatoes; 1 1/2 c. broken up spaghetti; 1 c. sliced zucchini; 1 (10 oz.) frozen peas

17 ingredients

13 steps

Ingredients

1 lb. shin beef bone
5 qt. cold water
3 Tbsp. salt
1 c. diced red kidney beans
2 Tbsp. oil
2 cloves garlic
1 medium onions
1/2 c. parsley
1/4 lb. ground beef
1/4 tsp. pepper
1 c. diced celery
2 c. shredded cabbage
1 1/2 c. diced carrots
1 can tomatoes
1 1/2 c. broken up spaghetti
1 c. sliced zucchini
1 (10 oz.) frozen peas

Directions

1

Day before:
2

In large kettle, place shin beef with bone, water, salt and beans.
3

Bring to boil, skim, cover and simmer 3 hours.
4

In oil, saute garlic, onion, parsley, ground beef and pepper until onion is tender, discard garlic.
5

Remove bone from soup, cut off meat.
6

Add meat to soup along with onion mixture, celery, cabbage, carrots and tomatoes.
7

Simmer, covered, 20 minutes or until vegetables are tender.
8

Refrigerate.
9

About 30 minutes before serving, skim fat from soup.
10

Bring soup slowly to a boil.
11

Add spaghetti, zucchini and peas.
12

Cook, covered, about 10 minutes. Add salt and pepper to taste.
13

Top with grated Parmesan or Romano cheese.