Authentic Italian Minestrone

2 lb chuck roast – seared in a hot cast iron pan

2 qts beef stock

1 onion – diced

2 carrots – diced

2 stalks celery – diced

1 medium Zucchini – diced

1 – 14.5 oz can diced tomatoes + 2 cans water

1 – 8 oz. can tomato sauce

2  Large Chard leaves sliced thin

½ C. Small Pasta Shells

2 – 15.5 oz. can white beans small
(Great Northern, or your choice) One whole + one mashed.

2 Cloves Garlic – minced

½ Cup chopped Parsley

1 tsp. each – Salt & Pepper

2 Tbs Italian Seasoning

Grated Parmesan to garnish

To develop a rich flavor in the finished soup, the trick is to sear the chuck roast in a hot pan before cooking. Also, to thicken, one of the cans of beans needs to be rinsed and then mashed – by hand. 

Directions:

Season chuck roast with salt and pepper and then sear in a (preferably cast iron) hot pan until browned on all sides. 

Place roast with 2 quarts of beef stock in a slow cooker (Crock Pot) and cook for 24 hrs. Meat needs to cook until it can be easily shredded with a fork.

Transfer beef stock to a large soup pot, shred the roast with a fork and add. Then add the rest of the ingredients and cook for 3 hours (+/-) over medium heat. 

Garnish with parmesan, salt or pepper to taste. 

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