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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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It was a cold day and I wanted minestrone. Having some leftover prime rib, I got creative and came up with this! Ingredients:
1 tablespoon olive oil |
3/4 cup chopped onion |
6 garlic cloves, minced |
3 medium carrots, sliced |
1 stalk celery, sliced |
3 large fresh mushrooms, sliced |
4 cups beef broth |
2 cups chopped beef roast, cooked |
2 cups cooked dried beans or 1 (15 ounce) can cannellini beans |
2 roma tomatoes, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons dried parsley or 2 tablespoons fresh parsley |
2 cups water |
1/2 cup whole wheat macaroni, uncooked |
1 (15 ounce) can green beans |
Directions:
1. In a large kettle, heat oil and add onion and garlic. Saute 3 minutes, or until translucent. Add carrots and celery and saute 5 minutes more. Add mushrooms, beef broth, roast beef, cannelini beans and tomatoes. Cook on high heat until it reaches a boil, then reduce heat to a simmer and cook 15 minutes. Add water, macaroni noodles, and green beans and cook until noodles are al dente. Mangia!
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