With the frigid cold this past weekend, it was the perfect time to make Hearty Minestrone. My good friend, Maribeth, introduced this recipe to me several years ago and it is a winter delight! Pair it with a crusty, hearty bread, a nice glass of red wine and you can please family and friends alike.
This soup freezes beautifully! With our busy schedules, what a treat to be able to have this soup on hand for those crazy, busy days we all have. If you are gluten-free, eliminate the noodles.
Mmmm…making me hungry for another bowl of leftovers!
2 pounds chuck roast
1 teaspoon salt
4 quarts water
1 cup sliced celery
1 onion, diced
1 carrot, peeled and diced
3 tomatoes, peeled and diced
2 tablespoons minced fresh parsley
6 ounces tomato paste
1 tablespoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounce can dark red kidney beans
15 ounce can garbanzo beans
16 ounce can pinto beans
10 ounce package frozen chopped spinach, thawed
3 small zucchini
1 pound Italian sweet sausage, sliced
8 ounce package kluski (homemade style) noodles
- In a large kettle, combine chuck roast, 1 teaspoon salt and water. Cover and simmer for 3 hours or until beef is tender.
- Remove meat from kettle and set aside. Remove fat from broth by letting kettle cool in refrigerator and then lifting hardened fat off top and discarding. Break meat into 1-inch pieces and combine with broth in a very large stock pot.
- Stir in celery, onion, carrot, tomatoes, parsley, tomato paste, salt, oregano, basil, kidney beans with liquid, garbanzo beans with liquid, pinto beans, spinach, zucchini and sliced sausage.
- Simmer, covered, until vegetables and sausage are tender, about 1 hour. Soup may be frozen at this point.
- To serve, cook noodles according to package directions. Rinse, drain and add to hot soup. Sprinkle each serving with Parmesan cheese and crusty Italian Bread.
Yield: 8 quarts
Adapted from Creme de Colorado Cookbook 1987