Thursday, October 21, 2010

Hearty Italian Minestrone Soup Recipe





Make this classic Minestrone soup on a cold autumn day and it will chase the chill away.  A bowl of this hearty beef and vegetable soup served with crusty Italian bread makes a satisfying meal for your family.   I learned this Minestrone recipe from my mother-in-law. She made this recipe for a very long time, and when I lived in Florida I would visit my mother-in-law and it did not matter what season it was there was always a pot of minestrone soup in the refrigerator, freezer or simmering on the stove.  This soup is a classic in every Italian household.  It is as popular as the tomato sauce.


In the autumn season I enjoy hearty soups.  I will make the soup in the morning and allow it to simmer on the stove all day.  That way if anyone comes over I will offer them a bowl of soup.  Having the soup on the stove is a good way to warm up, especially if it is a cool or cold fall or winter day.  If you enjoy making soup then you will love this recipe. The soup is quick and easy to make, I hope that this recipe will become one of your family favorites.


Note:  This recipe was not shared with me immediately; I was married 16 years and lived in another state when my mother-in-law gave me her recipe for classic minestrone soup.  I think I got the recipe then only because my husband was sick and she did not have enough time to make fresh soup, pack carefully and ship it overnight.


Here is the recipe....enjoy!

Gather your ingredients for Hearty Italian Minestrone  Soup




3 teaspoons of extra virgin olive oil

1 lb of lean ground beef

1 diced onion

7 ounces of sliced carrots

7 ounces of diced celery

24 ounces of diced canned tomatoes

1 cup of cooked red kidney beans

1 cup of cooked white kidney beans

44 ounces of reduced fat beef stock

1 ½ teaspoon of oregano

1 tablespoon of chopped garlic

½ teaspoon of basil

2 ½ teaspoons of parsley

Salt and pepper to taste

½ teaspoon of tobasco pepper sauce

24 ounces of spaghetti sauce

4 ounces of shell macaroni

Stockpot



Turn your stove burner on to medium high. 


Add the olive oil to the stockpot and heat.  Next, add the lean ground beef.  Cook the beef until it starts to brown.


Add the onion, carrots, celery, garlic to the stockpot and saute.


Next, add your diced tomatoes and tomato sauce, beef stock your spices, salt, pepper and tobasco pepper sauce.


Stir the ingredients.  Turn the heat down to medium and allow the ingredients to simmer for ten minutes.


While soup is simmering, drain and rinse your kidney beans.


After ten minutes, you will add the beans to your soup, and the macaroni.  Stir all ingredients.


Simmer the soup for 45 minutes to an hour.  Stir the soup every 5-7 minutes to prevent it from sticking to the pot.

Tips:


Serve the soup in bowls garnished with freshly grated Romano cheese


Store the soup in a covered container in your refrigerator up to five days.

It is Okay to freeze the minestrone soup.

Here is a recipe for another delicious soup recipe.