Comforting Minestrone Soup
(with Optional Ground Beef)
Ingredients
olive oil
1 yellow onion, diced
2–3 carrots, sliced or diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 can diced Rotel tomatoes (14–15 oz)
1 can dcied tomatoes (28 oz)
1 carton chicken stock (about 4 cups)
1–2 bay leaves
1 teaspoon dried oregano (or to taste)
Salt and black pepper, to taste
1–1½ cups shredded napa cabbage
1 cup elbow pasta (or however much you like or other favorite shape, this is what I had on hand)
½–1 pound ground beef (optional)
Freshly grated Parmesan, for topping
Crusty bread, for serving
Instructions
Brown the beef (optional):
In a large soup pot, heat the olive oil over medium heat. Add the ground beef and cook until browned. Season lightly with salt and pepper. Drain excess grease if needed. Remove beef to a plate and set aside, or leave it in the pot if there isn’t much fat.Build the flavor:
Add the onion and carrots to the pot. Cook 4–5 minutes until softened. Stir in the garlic and cook about 30 seconds, just until fragrant.Tomato base:
Stir in the tomato paste and let it cook for a minute to deepen the flavor. Add the diced tomatoes, chicken stock, bay leaves, oregano, salt, and pepper.Simmer:
Bring to a gentle boil, then reduce heat and simmer about 10–15 minutes.Pasta + cabbage:
Add the elbows and cook according to package directions, stirring occasionally. In the last 3–4 minutes, stir in the shredded napa cabbage. Add the cooked ground beef back in if you removed it.Taste and finish:
Remove bay leaves. Taste and adjust salt and pepper.
To Serve
Ladle into bowls, top with lots of freshly grated Parmesan, and serve with warm, crusty bread. Perfect on a cold, snowy day, so comforting, filling, and great leftovers.
My favorite pots are the cast iron, just added this pretty cream one from Sur La Table. Mine has a glass lid, but this one is similar HERE.
Stay warm
Much love, Susan
I tried the fun viral Greek yogurt cheesecake; you can see the recipe HERE.