I should have made a double batch of this Beef Minestrone soup.
I’m spending some time with our yougest daughter, Jackie, in Colorado Springs.
I arrived at Jackie’s apartment to find the fridge/freezer essentially empty. Naturally, I’m compelled to fill them with quick meals.
I started with beef minestrone.
Apparently, I underestimated how much Jackie would enjoy this soup. It was all we ate for lunch and dinner until it was gone.
I’ll definitely make another batch before I leave.
I would say this beef minestrone recipe is on the lighter side. If you’re looking for a more substantial bowl of soup, toss in some diced potatoes. If you’re feel especially creative, pureeing an extra can or two of beans will thicken this soup up quite a bit.
If you like a firm pasta . . .
. . . and you don’t anticipate eating the soup in one setting, consider cooking the pasta separately and adding to the soup when you reheat. This will prevent the pasta from sitting in the soup too long and becoming too soft.
Yes. We are picky about the texture of our pasta here…
For me, though, the simplicity of this recipe is what is so appealing.
I hope you like it!