Minestrone with Grass-Fed Beef Recipe

We’ve removed the pasta from this minestrone but kept many of the traditional flavors. Cubes of beef have replaced beans in this meat-eaters version, but beans could be returned to the soup for vegetarians. Try navy or cannellini. Serves 4.

INGREDIENTS

• 1/2 tbsp basil
• 1/4 tsp black pepper
• 5 broth, vegetable or beef
• 1 cup carrots, diced
• 1/2 cup cauliflower florettes, small pieces
• 1 1/4 cup celery, diced
• 1 1/2 cup diced canned tomatoes
• 2 tbsp fresh parsley, minced
• 5 garlic, minced cloves
• 8 oz grass-fed beef sirloin
• 1/2 cup green beans, diced
• 2 tbsp hard parmesan cheese, grated
• 1 tbsp olive oil
• 1 cup onions, diced
• 1 tbsp oregano
• 1/3 cup red wine
• 1/2 tsp salt
• 1 cup spinach, chopped
• 1/2 tsp tarragon
• 1 cup zucchini, diced

PREPARATION

• Cut beef into bite-sized pieces.
• Heat oil in a large pot and combine onion, garlic, celery, basil, oregano, tarragon, salt and pepper to sauté.
• Add beef, carrots, and wine and continue sautéing a few more minutes.
• Add diced tomatoes, zucchini, cauliflower, green beans, and spinach.
• Add broth and simmer 10 minutes, then add minced parsley.
• Serve topped with grated hard parmesan.