A minestrone/broth question

S

skyastara

Well-known member
I am trying to make minestrone. I think I have the basic idea down (I've made it before but it was a long time ago), but I'm running into a strange problem. I thought that it used beef broth, in fact I bought a nice bone full of connective tissue just for that purpose but now every recipe I'm finding calls for water or vegetable broth.

Am I remembering wrong?

Help?

 
Beef broth will be great, especially home-made.

The broth/stock is the most importan ingredient in that classic soup. Roast your bones and veggies, then make your stock from that. It will be excellent.

 
Maybe those versions are for the "newer" trends towards

vegetarianism or a more healthy diet. It will be fine (and probably more flavorfull!).

 
I use 3 parts chicken broth to 1 part beef broth.

I have a fabulous recipe if you'd like... easy, too.

 
I have placed my minestrone recipe on this site. It's a chicken broth base

 
REC: Whistle Stop Minestrone

I forgot where this restaurant was located, but I've tweaked it enough to call it my own now smileys/smile.gif

Whistle Stop Minestrone

Serves 8-10 generously

1⁄4 C chopped salt pork fried or 2 tbl. bacon fat (you can also use a little vegetable oil instead)
1 large clove garlic, minced
1 large onion, chopped
8 cups water
5 tsp. Better Than Bouillon chicken base -
or other chicken stock paste
2 tsp. Better Than Bouillon beef base -
or other beef stock paste
1 1-pound can stewed tomatoes, chopped
1 15-oz can pinto beans, undrained
1 tsp dried or 1⁄4 C fresh chopped parsley
1⁄4 tsp dried oregano
1⁄2 tsp dried basil
1 cup EACH: sliced zucchini, carrots, green beans, chopped celery

3/4 cup elbow or seashell macaroni
Grated parmesan cheese, optional


In a large soup pot cook chopped salt pork until fat is rendered, or heat bacon fat or oil until melted. Add garlic and onion and sauté until tender. Add water, bouillon, parsley, celery, basil, oregano, carrots, zucchini, green beans pinto beans and tomatoes with liquid.

Bring to a boil, reduce heat and simmer 1 hour. Add macaroni and cook 30 minutes or until tender if serving at once. If making ahead, don’t cook macaroni until ready to serve. Can be frozen.

Serve with grated parmesan cheese sprinkled on top.

 
Sorry I thought I posted it here is Minestrone Soup Recipe

MINESTRONE SOUP

Ingredients

14 oz can chicken broth OR: 3 chicken bouillon cubes and 1 ¾ cups of water heated
in a microwave for 4 ½ minutes
2 14 oz cans Italian stewed tomato’s- cut up
1 ¾ cup water
¾ cup v-8 juice
1 can red kidney beans
1 can Italian green beans, use scissors to cut each green bean in half, use half a can
½ white or yellow onion diced
1 zucchini’s diced
1 yellow squash diced
½ red bell pepper diced
½ green bell pepper diced
1 carrot shredded with a potato peeler then diced or cut into small pieces
1 stalk celery diced
1 cup shredded cabbage – after shredding, using knife, and slice in half the shredded cabbage
1 TABLESPOON basil- snipped fresh OR: 1 teaspoon of dried basil crushed
¼ teaspoon garlic powder
¼ teaspoon rosemary
½ teaspoon crushed bay leaf
¼ 9oz bag of mini shells, BEST: USE 2 TABLESPOONS of mini shell pasta
Pepper & Salt to taste Hint: use pepper mill
Parmesan Cheese
preparation

Directions:

Step 1

In a stockpot or Dutch oven (I use a stock pot) combine broth, undrained stewed tomato’s (after you cut them: hint: open can, put in bowl, using 2 knifes slice at tomato’s until cut up) water, all of the vegetables, v-8 juice, kidney beans, and seasonings. After each addition, stir the soup. Add dried mini shelled pasta- only 2 Tablespoons. Stir often.

Step 2

Bringing to a boil then immediately reduce heat to simmer, covered for 20 minutes.

Step 3

Top servings with Parmesan

 
THANK YOU CynUpstateNY, I thought I had the beginings of Alzheimer's. I thought I posted it!!!!!

 
To behonest cheezz, I don't put in the cabbage all the time, most people don't like.. but I do

 
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