Beef Beans Minestrone Recipe
Ingredients
| Carrots | 3 Medium | |
| Celery stalks | 3 | |
| Onions | 2 Medium | |
| Potato | 1 Large | |
| Green beans | 1/4 pound | |
| Zucchini | 2 Medium | |
| Cabbage | 1/2 pound | |
| Garlic | 1 Clove (5gm) | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Beef broth | 3 1/2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Italian tomatoes | 1 Can (10oz) | |
| Dried basil | 1/2 Teaspoon, crumbled | |
| Dried rosemary | 1/4 Teaspoon, crumbled | |
| Bay Leaf | 1 | |
| Cannellini beans | 1 Can (10oz) |
Directions
Pare carrots; chop coarsely.
Chop celery coarsely.
Chop onions.
Pare potato; cut into 3/4 inch (2 cm) cubes.
Trim green beans; cut into 1-inch (2.5 cm) pieces.
Trim zucchini; cut into 1/2 inch (1.5 cm) cubes.
Coarsely shred cabbage.
Mince garlic.
Heat oil and butter in 5-quart (5 L) Dutch oven over medium heat.
Add onions; saute stirring occasionally, until soft and golden but not brown, 6 to 8 minutes.
Stir in carrots and potato; saute 5 minutes.
Stir in celery and green beans; saute 5 minutes.
Stir in zucchini; saute 3 minutes.
Stir in cabbage and garlic; cook 1 minute.
Add broth, water and liquid from tomatoes to pan.
Chop tomatoes coarsely; add to pan.
Stir in salt, basil, rosemary, pepper and bay leaf.
Heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, 1 1/2 hours.
Rinse and drain cannellini beans; add beans to soup.
Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, 30 to 40 minutes longer.
Remove bay leaf.
Chop celery coarsely.
Chop onions.
Pare potato; cut into 3/4 inch (2 cm) cubes.
Trim green beans; cut into 1-inch (2.5 cm) pieces.
Trim zucchini; cut into 1/2 inch (1.5 cm) cubes.
Coarsely shred cabbage.
Mince garlic.
Heat oil and butter in 5-quart (5 L) Dutch oven over medium heat.
Add onions; saute stirring occasionally, until soft and golden but not brown, 6 to 8 minutes.
Stir in carrots and potato; saute 5 minutes.
Stir in celery and green beans; saute 5 minutes.
Stir in zucchini; saute 3 minutes.
Stir in cabbage and garlic; cook 1 minute.
Add broth, water and liquid from tomatoes to pan.
Chop tomatoes coarsely; add to pan.
Stir in salt, basil, rosemary, pepper and bay leaf.
Heat to boiling; reduce heat to low.
Simmer covered, stirring occasionally, 1 1/2 hours.
Rinse and drain cannellini beans; add beans to soup.
Cook uncovered over medium-low heat, stirring occasionally, until soup is thick, 30 to 40 minutes longer.
Remove bay leaf.
Chef
