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Ivy Road Minestrone
{(rater>id=100|name=Ivy Road Minestrone|type=rate|headline=off)}
| Preheat: ° | Yield: servings | |
| Prep: 0:20 | Wait: 1:00 | Cook: 0:00 |
Ingredients
- 1 med. onion, chopped
- 1 lb ground beef
- 2 carrots, peeled and chopped
- 1 medium zucchini, chopped
- 3 cups reduced-sodium vegetable or chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can white (cannellini or navy) beans, drained
- 1/2 - 1 cup edamame beans
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- 4 sprinkles Cayenne
- 1 ~4“x2” piece of parmesan cheese rind
- Salt and ground black pepper
- * Use leftover rind of Parmesan instead!
- 1 lb ditalini pasta
- Grated Parmesan or Romano cheese, for serving
Directions
- Saute onion in a bit of oil or butter until brown and soft.
- Add ground beef and saute until browned.
- Add Carrots and zucchini and saute for a couple of minutes.
- Add broth, tomatoes, both beans, thyme, sage, bay leaves, cayenne, paremsan rind, salt, and pepper. let simmer 1 hour.
- Cook and drain pasta.
Notes
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