Wednesday, January 12, 2011

Minestrone Soup

Nothing beats the winter  than a bowl of soup.................This soup has the best tasting broth.  The dish is so tasty and warms the bones when the weather outside is so cold.

Minestrone Soup

2 - 2/1/2 lb chuck roast  (I used about 1 1/2 lb of roast) 
2 quarts water
32 ounce box of beef broth
1 large carrot, peeled and sliced
1 medium onion, diced
1 (14 ounce) can of chopped tomatoes, with basil, garlic and Oregano
1 tbsp dried parsley
1 tbsp sea salt and ground pepper
1 (6 ounce) can tomato paste
1 1/2 tsp dried oregano 
1 tsp dried basil
1 zucchini, cut in half and sliced
1 (16 ounce) can red kidney beans liquid and all
1 (16 ounce) can Bush's Boston baked beans
5 or 6 whole sweet Italian sausages, cut in bite size (use the best sausage) 
1 cup of dried noodles

In a large kettle, combine the roast with 2 quarts of water, and cook for 2 -3 hours. Remove the roast and cover and let cool. add your beef broth to the kettle along with everything except the noodles. Simmer about 1 hour, then add the roast which has been cut up in big chunks, and the cooked noodles. ( keep in mind that the noodles may soak up the broth.  I leave them separate and add the noodles to each bowl when I am ready to serve.  You can heat the noodles in the microwave.   

I made this again this past week, I purchased a roast about 2 inches thick, I still used the same amount of liquid but didn't cook as long.  After it was cooked I removed from the broth allowed to cool then cut it in bite size pieces.   Add to the soup and simmer along with all the remaining ingredients.   


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