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Ground Beef Minestrone
with Red Wine

 

 

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Ground Beef Minestrone with
Red Wine

Gourmet Archives

1 large onion, chopped
2 ribs celery, chopped
1 carrot, chopped fine
1 large garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon dried thyme
2 ounces prosciutto, chopped fine
1 pound lean ground chuck
2 cups peeled, seeded, chopped tomato
1 cup dry red wine
4 cups beef broth
One 20-ounce can kidney beans, drained
1/3 cup orzo or other small pasta

Topping:
1/3 cup grated Romano
1/2 cup minced fresh parsley
1 tablespoon freshly grated lemon zest
1 large garlic clove, minced

In a kettle cook onion, celery, carrot and garlic in oil over moderate
heat, stirring until golden. Add thyme and cook a few seconds longer.
Add prosciutto and chuck and cook the mixture, stirring and breaking
up chuck until the meat is no longer pink. Add tomatoes and wine, bring
liquid to boil. Simmer mixture 10 minutes. Add broth and beans, bring
mixture to a rolling boil and sprinkle pasta over the surface. Simmer the
soup, covered partially, stirring frequently, for 20 minutes and season to
taste with salt and pepper.
In a small bowl stir together Romano, parsley, garlic and lemon zest,
sprinkle soup with topping. Makes about 10 cups, serving 6 to 8.


Featured Archive Recipes:
Garden Vegetable Minestrone
Italian Wedding Soup
Meatball and Vegetable Soup

Minestrone with Sweet Sausage
and Tortellini


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