Beef and Spinach Minestrone
Beef And Spinach Minestrone is an impressive dinner. Made with 1 c. dried red beans, 4 strips bacon, 1 medium onion, halved and thinly sliced, 3 carrots, peeled and cut into julienne strips and 1 celery rib, thinly sliced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Place beans in a large bowl; add water to cover 3-inches above beans.
Let stand at room temperature overnight (if using fresh beans).
Cook bacon in a large Dutch oven until crisp; remove bacon.
Crumble and set aside.
Add onions, carrot strips, celery and garlic.
Saute until tender.
Drain red beans and add to sauteed vegetable mixture along with crumbled bacon, 6 cups water, tomatoes and spices.
Bring to a boil; reduce heat.
Cover and simmer 1 hour.
Stir in pasta; continue to simmer until beans and pasta are tender.
Set aside.
Combine ground chuck, bread crumbs, egg and 1/4 teaspoon salt.
Mix well.
Shape meat mixture into balls and place on an ungreased baking sheet.
Bake at 350Β° for 20 minutes or until browned.
Drain well.
Add meat balls to soup mixture; simmer, uncovered, 15 minutes.
Stir in spinach and zucchini; simmer an additional 15 minutes until spinach wilts. Serve hot with a Parmesan cheese garnish.
Yields 3 quarts.
π· Perfect Pairings
Complete your meal with these
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