Simply Impressive Minefagiole Soup

Posted by Sandy on 3/10/2019 to Italian

Simply Impressive Minefagiole Soup (Minestrone + Pasta Fagiole) 
Serves 4-6
 
1 tbsp Oil 
1 med Onion, diced 
2 cups Carrot slices (or substitute Frozen crinkled carrots) 
2 tsp Garlic, minced 
1 lb Lean ground beef (or turkey meat) 
2 tbsp + 1 tsp Milford Spice's South Lyon's Own Spaghetti Sauce Seasoning 
2 tsp Italian seasoning 
1 qt Crushed tomatoes (can also use 28 oz can) 
6 cups Beef broth (or beef bouillon cubes) 
½ cup Dry red wine 
4 cups Chopped Kale 
¾ cup Pasta (such as small shells, alphabets, etc) 
¼ lb Mushrooms, optional 
2 medium Zucchini (about 2 cups) 
15 oz can Northern beans 
4 tbsp Parmesan cheese, grated 
Salt and pepper to taste 

Heat oil in a large Dutch oven. Add onion and sauté for about 2 minutes.


Add carrots and cook for another minute or two until carrots begin softening and onions are translucent. Add the garlic and sauté for about 30 seconds, until garlic becomes fragrant.


In same pan, break up ground beef and sauté until meat is cooked through. Drain any fat, if necessary. 


Add Milford Spice's South Lyon's Own Spaghetti Sauce Seasoning and Italian seasoning to the pan. Stir until blended into meat mixture completely.


Next stir crushed tomatoes, beef broth and red wine into the meat mixture and bring soup to a boil. Meanwhile wash kale well. Remove stems and discard. Shred kale leaves. Add to soup and let boil for about 3 minutes.


Add pasta and cook for about 5 more minutes, stirring occasionally. While the soup is cooking, slice zucchini into half moons. Set aside. Clean and cut mushrooms into bite sized pieces, if using. Set aside. Drain and rinse beans. Once soup comes has cooked about 5 minutes, add zucchini, mushrooms and beans. 


Simmer soup until pasta is done and zucchini is al dente. (DO NOT OVERCOOK at this point or zucchini will become mushy.) Remove from heat. 
Add grated parmesan cheese to the soup and stir. Taste and adjust seasonings, if necessary. Sprinkle additional Parmesan cheese in each bowl if desired.


My name is Judy Toth and I am the owner of Simply Impressive Cooking School (now retired). I love to cook and bake, and am always looking for new and interesting ways to flavor my dishes. I try to keep my dishes simple and love to try out new kitchen gadgets. I have lots of recipes on my Facebook page—Simply Impressive Cooking School—so you can check them out there. We will also be posting recipes I make using Milford Spices on this blog. You may see some unique ideas for creative uses of spices. I hope you enjoy the recipes. My blog is here http://kitchentipjar.blogspot.com.


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