Minestrone Soup
Cook Time: 35 minutes
Serving Size: 8 Mac and cheese bites
Featured Bakeware:
USA Pan 8 QT Stock PotIngredients
2 tablespoons olive oil
1/2 tablespoon diced garlic
3/4 cup diced carrot
3/4 cup diced onion
3/4 cup diced celery
1 basil leaf
1 pound gound beef or veal
1 can petite cut tomato (do not drain)
1 can cannellini beans (or any white beans)
2 cans tomato bisque soup
1 1/2 cup of small size pasta such as Ditalini or Farfalle
2 large cans beef broth
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
salt to taste
Recipe Instructions
Heat olive oil in USA Pan 8 QT Stock Pot over med heat. Add garlic and saute for a few minutes. Add in carrot, onion, and celery. Saute until vegetables start to become tender (about 10 minutes). Add ground meat and cook with vegetables until no longer pink. Stir in tomato including juice, beans, tomato bisque soup, and beef broth. Stir to combine. Add sage, thyme and black pepper. Stir to combine. Bring to boil and add pasta. Cook until pasta is al dente. Reduce to simmer over med low heat for 1 hour. If soup becomes too thick add water until desired thickness, salt to taste and bring soup back to temperature before serving.