Minestrone - Margaret Fulton's Recipe #374623
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.
by Kiwi Kathy
4 hours | 20 min prep
SERVES 8 -10 , 10 serves
- 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
- 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.
- Cool and chill.
- Next day saute garlic, onion, parsley, minced steak and pepper in oil until the onion is tender.
- Skim off fat from stock. Remove bone, cut off meat. Return meat to stock with the onion mixture, celery, cabbage, carrots, tomatoes and salt.
- Simmer, covered, 20 minutes.
- Add spagetti and peas and cook for about another 15 minutes.
- Check seasoning to taste.
- Serve and sprinkle with parmesan cheese.
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5 stars