Minestrone Soup... so full of flavor and very very filling.
It's a soup, but we eat it as a meal. It's that good!
Loaded with vegetables, beef, beans and pasta, StoneGable Minestrone Soup is one to make and keep extra in your freezer for those days you don't have time to cook but still want a great meal...
When I make it I always double the recipe.
Once you have made it, I'm sure it will become a family favorite... just like it is ours!
STONEGABLE MINESTRONE SOUP
2/3 cup small pasta, cooked according to package directions, drained and set aside
3 TBS olive oil, divided
1 1/2 pounds ground beef
1 large onion, peeled and chopped
3 large carrots, peeled and cut into 1/4 inch rounds
3 large celery stalks, cut into 1/4 inch slices
2 garlic cloves, pressed
1 large turnip, peeled and cut into small cubes (yes, this really makes the soup!)
1 large baking potato, peeled and cut into small cubes
1 lb fresh Swiss chard, center vein removed and chopped
1-28 oz. can of crushed tomatoes
2-15 oz cans of cannelloni beans
1-32 oz box of good beef stock
2 cans beef broth (from the soup isle)
1 inch piece of Parmesean cheese (I use the rind)
1 big handful of grated Parmesan cheese ( I use the shaky kind in the green can... no judging!)
3 TBS fresh parsley, chopped
salt and pepper
Preheat 1 TBS oil in a large pan over medium high heat. Add ground beef and cook, breaking it up, until it is no longer pink. Make sure to salt and pepper it.
Set the ground beef aside.
In a large stock pot, add 2 TBS olive oil over medium high heat. Add onions, salt and pepper them and cook until translucent, about 4 minutes.
Add carrots and celery to the pot. Cook for 10 minutes. Add garlic and cook for 1 minute more.
Add Swiss chard, turnip and the potato to the pan and cook for 4 minutes until the Swiss chard begins to wilt.
Add the crushed tomatoes to the pot and simmer for 15 minutes until the Swiss chard breaks down.
Meanwhile, combine 1 can of drained cannelloni beans to a blender with 1/2 cup of beef stock. Blend until smooth.
Add the blended cannelloni beans, the other can of drained beans, the beef stock, the 1 inch piece of Parmesan cheese and the handful of Parmesan cheese to the pot. Stir to mix and simmer for 25 minutes. Stir occasionally. The veggies should be fork tender.
Amend taste for salt and pepper. Add fresh parsley and serve.