My dear friend Rachel brought me Minestrone a couple of weeks ago. I had three sick children, all down with the stomach bug, and one who had just been diagnosed with Type 1 Diabetes. It was a rough week. She brought her favorite soup for our family and I unashamedly admit that I ate every single spoonful myself. I still need to get her recipe, but last night I made Giada's version, which I've wanted to try for a while. A few tweaks to make it to our liking and we've got another delicious soup in our rotation.
adapted from Giada De Laurentiis
3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4-6 cups low-sodium beef broth--I used homemade chicken stock- (if you use pasta, like I do, it will thicken the soup. Use more broth if you want it soupier.)
1 (28-ounce) can diced tomatoes--I used crushed tomatoes
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4-6 cups low-sodium beef broth--I used homemade chicken stock- (if you use pasta, like I do, it will thicken the soup. Use more broth if you want it soupier.)
1 (28-ounce) can diced tomatoes--I used crushed tomatoes
1/2 cup small cut pasta- elbows, penne, rotini, etc.
1 dried bay leaf
1/2 cup grated Parmesan
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Add 1/2 cup pasta, if using. Reduce the heat to a simmer and cook until the liquid has reduced and pasta is tender, about 15-20 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.
1 dried bay leaf
1/2 cup grated Parmesan
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Add 1/2 cup pasta, if using. Reduce the heat to a simmer and cook until the liquid has reduced and pasta is tender, about 15-20 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.
On the menu this week!!
ReplyDeleteI hope you guys love it! I've already made it a second time. :)
DeleteLet me know what your girlies think!