Minestrone, a classic Italian soup, offers endless variations. This recipe elevates the traditional with the addition of hearty beef, creating a richer, more satisfying bowl perfect for a chilly evening or a comforting weekend meal. We'll cover everything from choosing the best beef to mastering the perfect broth, ensuring your beef minestrone soup is a culinary triumph.
What Makes This Beef Minestrone Recipe Special?
This isn't your average minestrone. We're focusing on building layers of flavor, starting with a flavorful beef broth and incorporating a variety of fresh vegetables for a vibrant and nutritious soup. The slow simmering allows the beef to become incredibly tender, infusing the broth with deep, savory notes. We'll also explore variations and answer common questions to ensure you create the perfect bowl of beef minestrone for your taste.
Ingredients for Beef Minestrone Soup
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For the Beef Broth:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 8 cups water
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
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For the Soup:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup chopped green beans
- 1 cup chopped zucchini
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup ditalini pasta (or small pasta of your choice)
- 1 cup chopped kale or spinach
- 1/2 cup chopped fresh parsley
- Grated Parmesan cheese, for serving
Instructions: Crafting Your Perfect Beef Minestrone
1. Building the Flavorful Beef Broth: In a large pot or Dutch oven, combine the beef, onion, carrots, celery, water, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours, or until the beef is very tender. Season with salt and pepper to taste.
2. Preparing the Vegetables: While the beef simmers, prepare your vegetables. Chop the green beans, zucchini, and parsley.
3. Assembling the Soup: Remove the beef from the broth and set aside. Strain the broth, discarding the solids. Return the broth to the pot. Heat the olive oil in the pot and sauté the minced garlic for about 30 seconds until fragrant.
4. Combining and Simmering: Add the green beans and zucchini to the pot and cook for about 5 minutes, until slightly softened. Stir in the diced tomatoes (undrained), the cooked beef (cut into smaller pieces if desired), and the ditalini pasta. Bring to a boil, then reduce heat and simmer for about 10-12 minutes, or until the pasta is cooked through.
5. Finishing Touches: Stir in the kale or spinach and parsley during the last few minutes of cooking. Taste and adjust seasonings as needed.
Serving Suggestions
Serve your hearty beef minestrone soup hot, topped with grated Parmesan cheese. A crusty bread roll makes the perfect accompaniment.
What kind of beef is best for beef minestrone?
For the richest flavor, choose beef stew meat. Its higher fat content contributes to a more flavorful and tender broth. However, you can also use chuck roast or other cuts suitable for slow cooking.
Can I make this soup in a slow cooker?
Absolutely! Follow the instructions for making the beef broth, but transfer everything to a slow cooker and cook on low for 6-8 hours, or high for 3-4 hours. Then, proceed with the remaining steps as instructed.
How long can I store leftover beef minestrone soup?
Leftover beef minestrone soup can be stored in an airtight container in the refrigerator for up to 3 days. It often tastes even better the next day!
Can I freeze beef minestrone soup?
Yes, beef minestrone soup freezes well. Allow it to cool completely before storing in freezer-safe containers. It can be frozen for up to 3 months.
What other vegetables can I add to beef minestrone?
Feel free to experiment! Other delicious additions include chopped potatoes, diced bell peppers, mushrooms, or even some finely chopped cabbage. The beauty of minestrone is its adaptability.
This comprehensive guide provides you with the knowledge and recipe to create a truly exceptional beef minestrone soup. Enjoy!
