Minestrone, traditionally a vegetable-based soup, takes on a richer, more satisfying character when beef is added. This recipe delivers a hearty and flavorful beef minestrone that's perfect for a chilly evening or a comforting weekend meal. We'll explore the nuances of this recipe, answering common questions along the way.
What Makes this Beef Minestrone Soup Unique?
This recipe isn't your average minestrone. We've focused on building layers of flavor through a slow-cooked beef broth, a variety of fresh vegetables, and the addition of hearty pasta for a satisfying meal. The result is a deeply flavorful and textured soup that's both comforting and elegant.
Ingredients: A Symphony of Flavors
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For the Beef Broth:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 8 cups beef broth (low sodium preferred)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
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For the Soup:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chopped green beans
- 1 cup chopped carrots (smaller pieces than those used for the broth)
- 1 cup small pasta (ditalini, elbow macaroni, or small shells work well)
- 1/2 cup chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
Instructions: A Step-by-Step Guide
- Prepare the Beef Broth: In a large stockpot or Dutch oven, brown the beef cubes over medium-high heat. Remove the beef and set aside. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
- Simmer the Broth: Return the beef to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender. Skim off any foam that rises to the surface during simmering.
- Add Vegetables and Pasta: Remove the bay leaves. Add the garlic, zucchini, yellow squash, diced tomatoes, green beans, and chopped carrots to the pot. Simmer for 15-20 minutes, or until the vegetables are tender-crisp.
- Cook the Pasta: Stir in the pasta and cook until al dente, according to package directions.
- Finish and Serve: Stir in the parsley. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese, if desired.
Frequently Asked Questions (FAQ)
Can I use other types of beef?
Yes, you can use other cuts of beef, such as chuck roast or short ribs. Just be aware that tougher cuts will require a longer simmering time.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What kind of pasta is best for beef minestrone?
Small pasta shapes like ditalini, elbow macaroni, or small shells hold up well in the soup and cook quickly. Avoid larger pasta shapes that may overpower the other ingredients.
Can I add other vegetables?
Yes! Feel free to add other vegetables you enjoy, such as potatoes, beans (cannellini or kidney), or spinach. Add them along with the other vegetables during step 3.
How can I make this soup vegetarian?
Omit the beef and beef broth. Substitute vegetable broth and add a hearty vegetarian protein source like lentils or mushrooms for added substance.
Tips for the Perfect Bowl
- For a richer flavor, use bone-in beef.
- Don't be afraid to experiment with different herbs and spices.
- Taste and adjust seasoning as needed throughout the cooking process.
- Leftovers can be stored in the refrigerator for up to 3 days.
This hearty beef minestrone soup is a testament to the beauty of simple ingredients cooked with care. Enjoy!
