Beefy Minestrone

I treated myself to this sweater mug over the holidays, and I can’t stop using it. It is the perfect size for an almost main dish serving of soup, a steaming cup of cocoa, latte, or cozy cup of tea. The darling lid keeps things warm for a long time, so I find myself looking for ways in which to use it. Today’s recipe, stumbled upon by accident in the same way in which I discovered this mug, is a hearty winner.

I only cook a couple of days a week, but when I do, it is massive. I take one day a week and do all of my vegetable prepping, and have a wide variety of pots and pans simmering on the stove at once. Because of this, I sometimes end up with some strange concoctions. I was making beef for chili at the same time that I had a cauldron of minestrone going, but instead of putting the beef into the pan in which I was making the chili, I dumped it into the minestrone. Oops! As it turned out, it was incredible! I tend to think of minestrone as being vegetarian, but there are meaty versions. This one using beef seasoned with chili spices is really delicious.

Beefy Minestrone

1 lb. ground chuck

1 T. chili powder

2 t. ground cumin

½ t. freshly ground black pepper

½ t. kosher salt

2 t. cocoa powder

2 T. olive oil

1 c. diced white onion

½ c. diced celery

½ c. diced carrots

1 zucchini, diced

2 t. Melissa’s minced garlic

1 14.5-oz. can diced tomatoes

32 oz. vegetable broth

1 bay leaf

1½ T. Italian seasoning

2 T. tomato paste

1 15.5-oz. can cannellini beans, drained and rinsed

1 15.5-oz. can kidney beans, drained and rinsed

1 14.5-oz. can green beans

½ c. small shell pasta

Parsley or Parmesan cheese, for garnish

In a large skillet brown ground chuck. Stir in chili powder, cumin, salt, pepper, and cocoa powder. Turn out onto a paper towel lined plate to drain; set aside.

Heat olive oil in a large stockpot over medium heat.

When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.

Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.

Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.

 Add reserved vegetables and meat to the pot, give it a good stir, and bring to a boil. Turn down heat and simmer for 10 minutes until  heated through.

Season with additional salt and freshly ground, black pepper, if desired.

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