Poor Man’s Minestrone
Use your leftover vegetable ends and pieces in this recipe; tie them in cheesecloth and let them soak in the soup.
INGREDIENTS | MAKES 3–4 QUARTS
- 1 pound ground beef
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 16–ounce can low-fat beef broth
- 9 cups water
- 1 6-ounce can tomato paste
- 1 16-ounce can kidney beans, drained
- 1 cup sliced celery
- 1 cup sliced carrots
- ½ teaspoon salt
- 1/8 teaspoon pepper
- ¼ teaspoon oregano
- 1 cup chopped cabbage
- 1 cup frozen peas
- 1 large zucchini, sliced
Brown ground beef, onion, and garlic; drain off fat.
Add broth, water, tomato paste, kidney beans, celery, carrots, and seasonings. Bring to a boil.
Cover and reduce heat; simmer 10 minutes.
Cool to freeze, or can hot in a pressure canner 1 hour and 15 minutes for pints or 1 hour and 30 minutes for quarts at 10 pounds pressure.
The word minestrone means “big soup” in Italian. It likely got its name because of its vast number of ingredients. In the beginning, it didn’t actually have a set recipe; rather, it was created out of whatever was available and in season.