Wednesday, March 21, 2012

Cheap Eats >> Minestrone Soup



Cheap Eats  >>  Minestrone Soup


2  Quarts  Beef Broth
2  Pints  Tomatoes, undrained  -or-  2  14.5-oz canned Tomatoes
2  14.5-oz  Beans, drained and rinsed - Use one can red beans (Kidney, Small Red Beans, etc.) and one can white beans (Cannelini, Pinto, Navy, etc.)
2-3  Carrots, sliced
1  Cup  Diced Celery
1 1/2  Cup  Shredded Cabbage
16-20- oz.  Meat, cooked - Italian Sausage, sliced or bulk -or- Ground Beef -or- Ground Turkey
1  Cup  Small Shell Pasta
3/4  Cup  Parmesan Cheese
and the Magic Ingredient:  1  7-oz  tub  Pesto  -or-  3/4 Cup Pesto

Extra Parmesan for serving

Mix all ingredients except the Shell Pasta, Parmesan Cheese, and Pesto.  Bring to a boil; reduce to a simmer.  Simmer for 1 to 1-1/2 hours.  Fifteen minutes before serving, stir in the remaining ingredients.  If too thick, thin with up to 2 cups additional Beef broth.  Serve hot with extra Parmesan.  Serves 10.

Other vegetables can be added:  Garbanzo Beans, Split Peas, Lentils, Green Beans, Kale, Swiss Chard, Spinach, and Cauliflower.  It just so happens that the only Cauliflower we had ready in the garden was the purple variety.  Yes, it does look rather odd in the soup.


3 comments:

Kelley said...

Oooh I like the purple cauliflour in it! Pretty :)

J. Layman said...

L.o.v.e minestrone!! Saving this to try. Do you buy pesto or make your ur own?? I have made it using Italian seasoning, but never thought of the pesto. Duh! My mouth is watering!

Carolyn M said...

@J. Layman, I've done both, and it works well either way. :)