Minestrone, meaning “big soup,” is a traditional staple throughout Italy, combining pasta, vegetables, and sometimes, as in this variant, meats like beef or pork. Minestrone recipes vary widely, depending on what is local, in season, and readily available. With roots as far back as the Roman era, minestrone was impacted by the Americas centuries before it was eaten in the United States. That is because the tomato, first cultivated in South America and imported to Europe following the Spanish colonization of the Americas, is now considered one of the soup’s indispensable ingredients. Eaten more frequently in contemporary Italy than pizza, minestrone was brought to the United States in the 18th and 19th centuries by Italian immigrants. The version that is most popular in the United States is based on the Milanese preparation, with vegetables and pasta lightly cooked, and a “hodge-podge,” unblended texture. This version is in contrast to Genoese minestrones, which is cooked longer so that ingredients break down and combine more thoroughly.
Recipe Servings: 12
Ingredients
- ½ lb 90% lean ground beef
- 1 large onion, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 2 tsp dried basil or oregano
- 1 large can (28 oz) diced tomatoes
- 4 cups beef broth
- 2 cups water
- 2 bags (16 oz each) frozen mixed vegetables
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup shell pasta
- 4 tsp lemon juice
Directions
- In a large pot, brown the beef over medium heat until the meat is only slightly pink; then add the onions, celery, and garlic and sauté for about 5 minutes, until the onions are translucent.
- Season with basil or oregano, then add the tomatoes, the beef broth and water, and the frozen vegetables to the pot. Increase the heat and bring the soup to a boil, then reduce heat to medium-low, add the kidney beans and the pasta, and cook for about 10 minutes, until the pasta is tender.
- Season the soup with lemon juice and pepper to finish and serve hot.
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