My Minestrone with Beef
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 276.6
- Total Fat: 5.1 g
- Cholesterol: 36.6 mg
- Sodium: 94.9 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 11.4 g
- Protein: 22.3 g
View full nutritional breakdown of My Minestrone with Beef calories by ingredient
Introduction
With all the sodium you've saved, you can afford to sprinkle a little parmesan on top and you will be in heaven :) With all the sodium you've saved, you can afford to sprinkle a little parmesan on top and you will be in heaven :)Number of Servings: 18
Ingredients
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Group 1 ingredients:
1-2 soup bones small
24 oz lean sirloin cut into small pieces
8 cups water
8 cloves garlic
1 cup yellow onion chopped
3/4 c. celery and leaves chopped
2 tsp worcestershire
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Group 2 DRY ingredients:
1 cup garbanzos
3/4 cup large lima beans
1 cup roman beans
1 cup cannellini beans
(this is all appx 1/2 a 14 oz. bag)
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Group 3 veggies - chop however you like
3 carrots
1.5 cup okra
1.5 cup mushrooms
2 cups cauliflower
6 cups spinach
1.5 cups zucchini
1 cup broccoli
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Additional ingredients to add to pot after the rest:
1/2 cup dry barley
1 can no salt added tomato paste
1 box pomi chopped tomato (or 1 large can no added sodium)
1 tbsp ground oregano
1 tsp basil
1 tsp thyme
1 tbsp granulated onion (or onion powder)
red pepper flakes to taste
black pepper to taste
1/2 cup red wine
4 cloves garlic
8 oz. Tinkyada Brown Rice shell pasta
Tips
Watch the beans so you don't overcook them!
Make sure you add water if needed, 1 cup at a time it's not meant to be stew.
Directions
DAY 1
Put all group 1 ingredients in crock pot-cook until tender (3-6 hrs depending on crock pot setting). Remove meat from liquid, and refrigerate both. Skim fat off liquid the next day.
Put all group 2 ingredients in cold water and soak overnight (then rinse, drain water)
DAY 2
In a large soup pot combine meat liquid, beans and additional water to cover if needed. Boil then cover and simmer for 1 hour.
Add remaining ingredients except pasta and cook until beans are tender. Cook pasta separately and add last.
Nutrition info based on 18 servings appx. 2 cups each.
Put all group 1 ingredients in crock pot-cook until tender (3-6 hrs depending on crock pot setting). Remove meat from liquid, and refrigerate both. Skim fat off liquid the next day.
Put all group 2 ingredients in cold water and soak overnight (then rinse, drain water)
DAY 2
In a large soup pot combine meat liquid, beans and additional water to cover if needed. Boil then cover and simmer for 1 hour.
Add remaining ingredients except pasta and cook until beans are tender. Cook pasta separately and add last.
Nutrition info based on 18 servings appx. 2 cups each.
