Happy New Year, my foodie friends. So, did you resolve to eat better in 2014? I think we’ve all made – and probably broken — that resolution at least once. We all know that one way to eat better is to eat more vegetables, but c’mon, that’s not always easy. He Who Must Be Fed is not a big veggie lover, so it’s always a challenge to find one or a good way to cook one that he likes.
One word: minestrone. It’s chock full of vegetables. It’s delicious. It’s easy. And it’s pretty tasty on those cold January nights.
I created this minestrone recipe after making these drip beef sandwiches, which makes the tastiest broth. So, instead of using the cooked beef to make sandwiches, I shredded the beef, added it back to the broth, then tossed in a bunch of veggies.
- 2-3 pound chuck roast
- 2 beef bouillon cubes
- 2 tablespoons salt
- 2 teaspoons garlic salt
- 2 bay leaves
- 2 tablespoons whole black peppercorns
- 2 teaspoons dried oregano
- 1½ teaspoons dried rosemary
- 1 can of kidney beans drained
- 4 stalks of celery chopped
- 4 carrots peeled and chopped
- 8 ounces of fresh green beans cut into bite-size pieces
- 2 onions chopped
- 3 teaspoons oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 quart stewed tomatoes
- 2 cloves of garlic chopped
- 1/3 of a pound box of ditalini pasta
Put your roast in a large pot with water to cover. Add the bouillon, salt and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
Bring to a boil over high heat, then reduce heat to low, cover with a lid and simmer for about six hours. Depending on the size of your roast, it may not take quite that long. Remove the coffee filter and discard. Remove roast from the pot and shred.
Once it’s shredded, add the meat and the remaining ingredients — except for the pasta — to the pot. Cook for about 10-15 minutes to let all of the flavors get to know each other.
In the meantime, bring another pot of slightly salted water to boil and cook the pasta until tender. Drain it and immediately rinse with cold water. Gradually add the pasta to the soup. I say gradually because you don’t want to add too much and end up with a thick, goopy mess.