Classic Ministrone Soup

• Gluten free

• Meat

  • 1 1/2 lbs Stew meat

• Produce

  • 1 cup Celery
  • 1 tsp Garlic, fresh
  • 1 15 ounce can Kidney beans
  • 1 1/2 cups Onions
  • 1 tbsp Parsley, fresh
  • 2 cups Russet potatoes
  • 2 cups Tomatoes, ripe
  • 1 cup Zucchini

• Condiments

  • 1/2 cup Butter or margarine

• Pasta & Grains

  • 1/2 cup Rice, long grain

• Baking & Spices

  • 2 tsp Salt
  • 1 Salt and pepper

• Liquids

  • 8 cups Water

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Description

Ingredients

• 1 1/2 pounds cubed stew meat
• 8 cups water
• 2 tsp salt
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1/2 cup butter or margarine
• 1 Tbs fresh parsley, chopped
• 1 tsp minced garlic (fresh)
• 2 cups chopped ripe tomatoes (whatever variety is ripe)
• 2 cups Russet potatoes, peeled and cubed
• 1 cup sliced zucchini
• 1/2 cup uncooked long grain rice
• 15 ounce can kidney beans, drained
• Salt and pepper to taste

Directions

• In a large dutch oven or heavy soup pot, combine beef, water, and salt. (Note: Searing beef before hand will help it stay tender, but this is optional).
• Cover and cook over medium heat until it comes to a full boil.
• Reduce heat to low and continue cooking until beef is fork tender.
• In a 10 inch skillet combine onions, carrots, celery, butter, parsley, and garlic. and cook until veggies are crispy tender.
• Add veggies to beef mixture, along with all the remaining ingredients, except the kidney beans.
• Cook over low heat until veggies are tender.
• Stir in kidney beans, taste, season to preference.
• Serve.