Considering it was warm and sunny when I left to go to the lab this morning, it was rather disappointingly cold and rainy when I got out, especially considering I had a decent walk to the nearest campus bus stop and no umbrella. It was comforting though to know while soggy and shivering in the car that I had a big pot of soup waiting for me when I got home. It was quite good w/ a loaf of crusty bread on the side. Good thing too since we now have like 6 quarts of soup leftover. I hope it freezes well...
The original recipe from Wegmans uses a convenient bag of cleaned pre-cut veggies. The prep took longer for me as I found myself chopping vegetables this morning since I didn't have the convenient bag, and I did have a pile of veggies to try to use up. It needs a minimum of a 6 qt slow cooker. Ours was filled to the brim.
Beef Minestrone
2 lbs of beef chuck cut into 1" pieces
1 tbsp olive oil
1 onion diced
2 ribs of celery diced
3 carrots peeled and diced
1 bell pepper, seeded and diced
1 leek chopped
1 zucchini diced
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes, drained
1 15 oz can kidney beans, drained
1 8 oz can garbanzo beans, drained
1 qt beef broth
1/2 cup dried ditalini pasta
In a large preheated pan, brown the in olive oil and set aside. Add veggies to the pan and sweat until softened and lightly browned, deglazing the bottom of the pan.
Add to the crock pot the meat, vegetables, beans, tomatoes, and broth. Cook on low for 8 hrs. Add the pasta and cook on low for another 45 minutes.
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