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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A homemade minestrone soup I found in betty crockers Soup, Stew and Chili cookbook Ingredients:
2 beef shanks (about 1 lb.) |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1 garlic clove (finely chopped) |
2 tablespoons chopped onions |
2 romaine leaves (torn into bite size pieces) |
2 large cabbage leaves, red (coarsely chopped) |
1 medium baking potato (by this i assume they mean russets or some other brown potato) |
1 medium carrot, chopped (about 1/2 cup) |
4 quarts water |
1/2 cup dried split peas |
1 tablespoon salt |
1/2 teaspoon pepper (i prefer freshly ground if possible) |
2 medium stalk celery (about 1 cup) |
2 pear shaped tomatoes, chopped (by this i assume they meant roma tomatoes) |
1 bay leaf |
1 cup uncooked rotini pasta |
Directions:
1. Remove bones and fat from beef shanks, then cut into 1 inch pieces. Heat oil in 6 quart Dutch Oven, using medium heat. Cook beef, onion and garlic in oil, stirring frequently until beef is light brown. Stir in romaine, cabbage, Potatoe, and carrot. Cook uncovered for 5 minutes, stirring frequently, until romaine is wilted. Stir in remaining ingredients except rotini. Heat to boiling; Reduce heat. Cover and simmer 40 minutes. Stir in rotini and simmer 10 minutes or until rotini is tender. Remove bay leaf.
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