1 lb dried small white pea beans, soaked overnight, rinsed and drained
3 T olive oil
3 medium onins, finely chopped (1 1/2 c)
8 ribs celery, finely sliced
2 T tomato paste
3/4 lb lean beef, cut in chunks
4 cloves garlic, minced
6 carrots, sliced
6 zucchini, sliced
6 ripe tomatoes, peeled and chopped or 14 1/2 oz can Italian plum tomatoes with juice
4 potatoes, diced
1/2 small cabbage, shredded
8 c beef broth
salt and pepper to taste
10 oz pkg tiny frozen peas
1 c small pasta, such as macaroni
1 c chopped fresh parsley or basil, alone or in combination
freshly grated Parmesan cheese
Instructions
Place beans in a large pot and cover with water. Cook slowly, uncovered, until tender, about 1 1/2 hours.
Meanwhile, heat oil in heavy, large pot and saute onions and celery until soft. Add tomato paste and beef and saute 3 to 5 more minutes. Add garlic, carrots, zucchini, tomatoes, potatoes, cabbage, beef broth and salt and pepper to taste. Simmer uncovered until everything is just tender.
Add beans with some of their cooking liquid (to achieve desired consistency), peas, pasta, parsley and basil. Simmer until pasta is cooked but not too soft as it will continue to cook in hot soup.
Remove beef chunks, dice and return to soup. Correct seasoning. Ladle into bowls and pass freshly grated Parmesan cheese.
Originally Submitted
2/20/2010
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