For this dish, you will need about one pound of good quality beef, fresh tomatoes, zucchini, onion, pinto beans and pasta noodles. To begin, on high heat saute your onion and beef in a deep enamel pot in a bit of olive oil. Once the beef is browned, add two cups of beef broth and turn down the heat to med. Next add a pinch of salt, black pepper and fresh dried herbs: rosemary, mint and oregano, one to two large chopped tomato and one small can of pinto beans. Cover and let simmer on the stove on low heat for 40-45 min.
I always recommend cooking your pasta on the side to be added to each dinner guests bowl but if you are in a hurry and know that this chunky minestrone will be eaten at one sitting you can add your pre-cooked pasta to the soup. On the side, in a small skillet sizzle slice zucchini in red pepper seasoned olive oil. They will be a nice topping to the soup/stew.
~ Tutti a Tavola!
Serve with toasted garlic bread!
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