Friday, January 18, 2013

Food Network Minestrone Soup


 1½ pounds sirloin steak, trimmed and cut in bite size pieces
2 T. extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2 inch pieces (about 1½ inch pieces)
1 t. dried oregano
1 t. dried basil
Kosher salt and freshly ground pepper
1 28-ounce can San Marzano tomatoes, crushed
1 14-ounce can crushed tomatoes
6 c. low-sodium chicken broth
1 15-ounce can kidney beans, drained and rinsed (I prefer small white beans)
1 c. elbow pasta, uncooked
1/3 c. finely grated Parmesan cheese
2 T. chopped fresh basil
  1. Cook the meat in a skillet until til just cooked.  Set aside.
  2. Heat the olive oil in a large pot over medium-high heat.
  3. Add the onion and cook until translucent, about 4 minutes.
  4. Add the garlic and cook 30 seconds.
  5. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
  6. Stir in the green beans, dried oregano and basil, 3/4 t. salt and pepper to taste, cook 3 minutes more.
  7. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.  Reduce the heat to medium low and simmer 10 minutes.
  8. Stir in the meat, beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
  9. Season with salt.
  10. Ladle into bowls and top with the Parmesan and chopped basil.