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Mighty Minestrone

Print this recipe Mighty Minestrone
Steve Messig

For Dinner ( Soups, Italian )

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Published on

30 minutes to prepare and 30 minutes to cook

Serves 6

Description

Most of the meals I cook last for more than one night, but this is the king of all meals! You can freeze the leftovers and all up it makes at least 6-7 good sized bowls of soup. Plus it's tasty as and I'm guessing it's quite good for you :)

Ingredients

2 Cloves Minced Garlic
1 Onion Chopped
1 Celery Chopped
1 Carrot Chopped
1 Zucchini Sliced
4 Diced Tomatoes
1 Can Cannelini Beans
1 Can Kidney Beans
3 Cups Beef Stock
1 Pinch Parsley
1 Pinch Basil
1 Pinch Oregano
1 Pinch Italian Seasoning
Grated Parmesan Cheese
500 g Minced Beef

Instructions

1. I throw all of this into a food processor at the same time to chop it up nice and fine: Garlic, onion, carrot and celery
2. I then dice the tomatoes separately in the food processor, switch to the slicing blade and finely slice the zucchini
3. I've also got a meat mincer and at this stage I would mince a nice big porterhouse steak, fresh from the market (otherwise, normal mince meat will do)
4. Sautee the garlic, onions, carrot and celery in a giant pot - just for a few minutes until they go soft
5. While you are sauteeing, drain the juice from the canned beans down the sink using a sieve
6. Time to chuck in the rest of the ingredients: Tomatoes, zucchini, beans, minced meat. Then pour in the stock and season to your liking with the spices
7. Bring it to the boil and simmer for 30 minutes
8. Serve in a bowl and grate some parmesan cheese over the top. I also butter two slices of bread to dunk in the soup :)

Notes

The first time I made this, it took me forever. But now I've got it down pat and can make it easily in under 1 hour. The last 30 minutes is just leaving it on the stove and stirring occasionally, so it's not too time consuming.

Also, if you've got a food processor it will make thing's heaps easier :)

I'm a raging chilli addict, so I like to sprinkle a bit of chilli powder over the top of mine when I serve it, just to give it a little kick (Others usually don't appreciate that!).

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