Beef Minestrone Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 1 pound beef chuck cubed
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks sliced
- 1 zucchini diced
- 1 can 14 ounces diced tomatoes
- 6 cups beef broth
- 1 cup water
- 1 can 15 ounces kidney beans drained and rinsed
- 1 cup small pasta shells
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the beef cubes and brown them on all sides.
- Remove the beef from the pot and set aside.
- In the same pot, add the onion and garlic, and sauté until the onion is translucent.
- Add the carrots, celery, and zucchini, and cook for about 5 minutes.
- Stir in the diced tomatoes, beef broth, and water.
- Return the beef to the pot and bring to a boil.
- Reduce the heat to low, cover, and simmer for 45 minutes.
- Add the kidney beans and pasta shells to the pot.
- Stir in the oregano, basil, salt, and pepper.
- Continue to simmer for 20 minutes, or until the pasta is tender.
- Remove from heat and let the soup rest for 10 minutes before serving.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
For best results, use fresh herbs if available to enhance the flavor of the soup. You can also adjust the thickness by adding more or less broth according to your preference. If you prefer a spicier version, consider adding a pinch of red pepper flakes during the cooking process. Additionally, the soup can be stored in the refrigerator for up to 3 days, making it an ideal make-ahead meal.
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