Minestrone - Margaret Fulton's |
|
 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 10 |
|
This is a most delicious meal in a soup ever. It makes a huge amount and I usually make a batch at the start of each winter and then freeze it in meal size lots. Is very satisfying by itself or with toast or garlic bread. You will need a very large saucepan to make this. Check salt before serving as I find I need to add more than the recipe recommends. Servings are approximate. Ingredients:
1 lb shin beef, with bone |
5 quarts water |
1 1/2 tablespoons salt |
1 cup dried kidney beans |
1 tablespoon olive oil |
2 garlic cloves, chopped |
1 onion, finely chopped |
1/2 cup parsley, chopped |
1/2 lb steak, minced |
1/2 teaspoon black pepper, ground |
1 cup celery, chopped |
2 cups cabbage, shredded |
1 1/2 cups carrots, diced |
3 1/2 cups tomatoes, canned |
1 1/2 cups spaghetti, broken into pieces |
1 cup peas, frozen |
parmesan cheese, grated |
Directions:
1. The day before required, put shin of beef on bone, water and beans into a large saucepan. Bring to boil, skim. Cover and simmer for 3 hours.
2. Cool and chill.
3. Next day saute garlic, onion, parsley, minced steak and pepper in oil until the onion is tender.
4. Skim off fat from stock. Remove bone, cut off meat. Return meat to stock with the onion mixture, celery, cabbage, carrots, tomatoes and salt.
5. Simmer, covered, 20 minutes.
6. Add spagetti and peas and cook for about another 15 minutes.
7. Check seasoning to taste.
8. Serve and sprinkle with parmesan cheese.
|
|