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A Cooking Adventure
with Thom |
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Printer Friendly Copy
Minestrone Siciliano
Thom Hackett
Servings: 4
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Ingredients
1½ pounds beef chuck
2 teaspoons seasoned salt
6 cups water
1 (16-oz. can) butter bean, undrained
1 cup fresh or frozen green beans, cut in ½" slices
3 carrot, peeled and diced
1 large potato, peeled and diced
2 large tomato, coarsely chopped
1 small onion, chopped
1 tablespoon fresh parsley, chopped
1½ teaspoons dried basil
¼ teaspoon fresh ground black pepper
1 small head cabbage, chopped
1 (10 oz. package) frozen peas, partly thawed
1 large zucchini, sliced |
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Cooking Method
Combine beef, seasoned salt, water, beans, carrots, potato,
tomatoes, onion, parsley, basil and pepper in large soup pot.
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Cover and heat to boiling; reduce heat and add cabbage.
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Cover and
simmer 1 hour.
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Remove bones from soup, cut off any meat and return meat to soup.
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Stir in peas and zucchini; simmer 10 minutes longer.
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