What could be more satisfying than a bowl of Minestrone soup with crusty garlic bread, when you arrive home on a freezing blustery day? Sitting down with your family at the kitchen table, warm and cozy, having left the frigid air outside.
- 1 center cut beef shin bone
- 2 large potatoes, cut into bite size pieces, and one large one for the pot
- 3 carrots sliced
- 1/4 of a head of cabbage, shredded
- 5 or 6 pc escarole leaves, torn
- 1 large onion, sliced thin
- 4 cloves of garlic
- 1 tspn. of basil
- 1-8 oz. can of tomato sauce
- 1 or 2 boneless skinless thighs per person
- 8 ozs. frozen peas
- 1 large Stewart's shelled beans
- 1 water to fill the large pot to 3/4s full (Enough water)
- 1 tbsp Salt and Pepper to taste
- Just cover the bottom of the pot with Olive oil.
- Add the onion, and the garlic, saute for a couple of minutes until the onions are transparent.
- Now add about a teaspoon of basil, and simmer for a couple more minutes.
- Next add the shin bone, and brown on both sides.
- Add the carrots, and potatoes.
- Now add the tomato sauce, and then add the water.
- After a half an hour add the celery.
- Simmer the soup for about forty-five minutes, and then remove the shin bone.
- Cut it into bite size pieces, and return it to the soup.
- Mash the one large potato and return to the pot, and stir.
- Add the cabbage, and soon after, add peas and cut green beans, if you'd like
- Continue cooking for about another fifteen minutes. During last five minutes, add the can of Stewart's Shelled Beans. Serve.
- If you prefer, you can omit the beef
- If you'd like you can cook some small bows, and add to individual serving bowls.
- This is one of those meals that actually thickens when it sits in the fridge overnight.