Minestrone Stew
Hearty recipe my family always asks for. I add homemade cornbread to complete the meal
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 cans pinto beans
- 1 can green chili
- 4 pounds ground beef browned, crumbled
- 28 ounces tomato puree
- 28 ounces tomato sauce
- 28 ounces kidney beans
- 28 ounces green beans
- 2 cans garbanzo beans
- 1 bag rotini add only after all ingredients are in
- 1 whole onion chopped small
- 2 tablespoons tapioca flour
- Carbohydrate 32.2918880940356 g
- Cholesterol 119.445990766667 mg
- Fat 13.7972675741029 g
- Fiber 9.01129810830776 g
- Protein 35.6621098679729 g
- Saturated Fat 3.60783893909238 g
- Serving Size 1 1 Serving (454g)
- Sodium 619.521158082777 mg
- Sugar 23.2805899857278 g
- Trans Fat 1.57355601151106 g
- Calories 390 calories
Brown Ground Beef. In a stock pot saute chopped onion in olive oil until transparent. Add browned ground beef and beef broth, reserving 3/4 cup. Heat on medium for 15 min. Add Tomato puree and tomato sauce, heat additional 10 minutes on medium. Add in all beans un-drained and stir. Allow to cook until it starts to boil. While cooking mix 3/4 cup reserved broth with 2 tablespoons tapica flour in a separate small bowl. Mix until flour desolves. Add back to stock pot and stir continuously to achieve desired thickness. Add in pasta and turn down to low and allow to simmer until pasta is tender. Add salt and water to achieve desired flavor and thickness as it thickens as it cooks
