Minestrone Soup II
This is a wonderful minestrone soup that ’s filled with tons of vegetables. Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese.
INGRIDIENT
DIRECTION
Step: 1
In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
Step: 2
Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.
NUTRITION FACT
Per Serving: 387 calories; protein 16.3g; carbohydrates 43.9g; fat 17.4g; cholesterol 34.1mg; sodium 1633.7mg.
The name of “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.
