Minestrone

I wanted to learn how to make this ever since I was a kid.  The canned variety always smelled so good but I couldn’t eat it due to a food allergy.  This is the recipe I came up with.  Full of vegetables and flavor with just the right amount of seasoning.  I also switch it around a little and make a chicken and seafood version also.  The secret is making a big batch and use a full range of ingredients.  Throw everything in there you can, kind of like an Italian gumbo.

1 pound stew meat

1 onion, diced

3 stalks celery, diced

1 red pepper, diced

1/2 head cabbage, shredded

1 box frozen spinach, thawed and drained
1 can artichoke hearts, drained and diced
1 yellow squash, diced
1 can diced tomatoes with juice
1/2 gallon beef stock
1/4 cup Italian seasoning
2 tbsp. garlic, minced
1 tsp. crushed red pepper
2 cups pasta cooked (penne, macaroni, rotini, etc.)


Trim and cut meat into bite size pieces.  Heat 2 tbsp. olive oil in pot.  Dredge meat in seasoned flour, then brown in hot oil.  Remove from pot and set aside.  Add 2 tbsp. more olive oil to pot with onion, celery and pepper.  Sauté until tender. 
Add beef and remaining ingredients, except pasta.  Bring to a boil and simmer 90 minutes.  Add cooked pasta. 

Variations:

Seafood: substitute chicken stock for beef stock and replace beef with a combination of shrimp, crab, clams or scallops.

Chicken: Substitute chicken stock for beef stock and chicken for beef.

Vegetable:  Substitute V-8 or vegetable broth for beef stock.  Add variety of beans (kidney, pinto and black beans)