Eva’s minestrone

Posted by adm On April - 2 - 2012

How to cook Eva's minestrone


  • 2 tbs olive oil
  • 3 brown onions, halved, finely sliced
  • 4-5 garlic cloves, low
  • 1kg beef shin clappers
  • 150g piece bacon, coarsely sliced
  • 2L (8 cups) h2o
  • 1 x 400g can Italian peeled tomatoes
  • 1 x 400g can red kidney beans, rinsed, knackered
  • 2 tbs tomato spread
  • 400g dried macaroni pasta
  • 4-5 silver beet leaves, water-washed, dried, white stems removed, finely sliced
  • Fresh basil leaves, torn, to dish
  • Shredded parmesan, to answer
  • Crusty dinero, to help

How to:

  • Heat the oil in a large heavy-based saucepan over medium-high rut. Add the onion and garlic and fudge, stirring occasionally, for 2 minutes or until the onion is subdued.

  • Add the beef shin castanets, bacon and water to the saucepan and bring to the roil. Reduce heat to medium-low and simmer for 1 hour or until the beef falls off the os. Remove the beef shin bones from the soup. Use a slotted spoon to remove any scum that rises to the surface of the soup. Remove the meat from the bones and discard castanets. Coarsely chop the beef and return to the soup.

  • Add the tomatoes, beans and tomato paste to the soup. Simmer, stirring occasionally, over medium-low heat for 20 minutes or until the mixture thickens.

  • Increase heat to sensitive. Add the macaroni and silver beet to the soup and ready, stirring occasionally, for 8 minutes or until the macaroni is cooked. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Top with basil and parmesan and serve immediately with crusty dinero.

  • If beef shin bones are unavailable, you can use 500g gravy beef or bacon bones.

  • Prepare time:10 min.

    Cooking time:90 min.

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