Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This beef-based minestra is great for cold winter days. Serve in individual bowls with Parmesan cheese and parsley sprinkled over the top.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble the ground beef into a large stockpot set over medium heat. Cook and stir until meat is no longer pink. Drain off excess grease and add the olive oil. Heat the oil and add the garlic and onion; cook and stir until the onion is tender. Add cauliflower, jalapenos, shallot and mushrooms. Season with salt and cook for 8 to 10 minutes to release the water from the vegetables.

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  • Pour in the stewed tomatoes and season with red pepper flakes. Stir aggressively to break up the tomatoes. Pour in the beef broth and mixed vegetables and bring to a simmer. Cook until frozen vegetables are tender. Taste and adjust salt and pepper before serving.

Nutrition Facts

169 calories; protein 12.4g; carbohydrates 15.4g; fat 7.3g; cholesterol 27.6mg; sodium 554.4mg. Full Nutrition
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