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.
- 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
- 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.