Minestrone Beef Soup

This is a little different than traditional minestrone which usually highlights the seasonal vegetables, but I live on a cattle ranch so we add beef!

I use beef shanks to make my broth, slow cooking for about an hour with vegetables, herbs and aromatics. You can use my broth recipe for this if you like, or substitute beef or vegetable broth. I use rosemary, thyme and parsley in beef broth. This recipe is still amazing as vegetarian or vegan!

The nice thing about this soup is you can use up all of your fresh veggies that are nearing the end of their shelf life. I love zucchini in this, and often add cauliflower, beans, corn and peas. You can use a tablespoon of an Italian herb blend to replace the individual herbs in the recipe.

Minestrone Beef Soup

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 carrots, peeled and diced

• 2 celery ribs, diced

• 4 cloves garlic, minced

• 1 can diced tomatoes (15-16 oz.)

• 1 teaspoon dried basil

• 1 teaspoon dried Greek oregano

• 1 teaspoon dried thyme

• 1 teaspoon rosemary

• 4 cups beef or vegetable broth

• 1 bay leaf

• 2 cups (or more) seasonal vegetables, cut in 1/2 inch pieces

• 1 lb. shredded cooked beef (optional)

• 1 can white beans, drained and rinsed (cannellini, white kidney, etc.)

• 1 cup water

• 1 cup small shell or elbow macaroni (orecchiette works here also)

• juice of 1/2 lemon

• 1 teaspoon salt (more or less to taste)

• 1 teaspoon fresh ground black pepper (more or less to taste)

• 2 cup fresh kale or spinach

• parmesan cheese for garnish

Directions

1. In a large stock pot, sauté carrots, onions and celery until soft and translucent, approximately 3-4 minutes.

2. Add garlic and sauté 1 minute more until you smell the nuttiness.

3. Add diced tomatoes and spices and sauté 2 minutes more to develop the flavor.

4. Add broth and bay leaves and bring to a slow boil.

5. Add vegetables and cook until tender. (Keep in mind that some vegetables may cook faster than others, so add them in as appropriate so they all cook through at approximately the same time.)

6. When vegetables are almost soft, add beans, beef (optional), macaroni and cook until macaroni is tender.

7. Add lemon juice and kale/spinach and stir through, wilting the leaves.

8. Serve hot topped with parmesan cheese (Italian blends work nice here also).