This Minestrone is not your typical minestrone – in that it has been muscled up for my carnivore menfolk. You’ll find this recipe as well as 40 more amazing soups in this post.
To begin, cut up 5 slices of bacon into half inch pieces.
Heat a tablespoon of oil in a Dutch oven and toss the bacon in. Allow this to begin cooking over medium heat.
Mince 3 cloves of garlic and dice up a onion, and toss them in with the bacon.
While those get comfy, cut up some meat. I used just over a pound of beef chuck boneless ribs.
Toss the beef in with the rest, and let it begin to brown a little.
While those are doing their thing, cut up 4 stalks of celery with the tops, and 4 carrots.
Once your onions are tender and the meat has a little color, add the veggies into the Dutch oven, along with 28 ounces of diced tomatoes.
Rinse a cup and a half of chopped spinach, and press the water out.
Stir it in.
Pour in 4 cups of beef broth.
And for the seasoning…add in 1 Tb parsley, 1 teaspoon crushed rosemary, 2 bay leaves, a teaspoon fresh ground black pepper and a teaspoon of salt.
Finally stir in 1/2 cup of barley.
Bring this all to a gentle boil, turn down the heat, cover and simmer on low for an hour.
After an hour, peel and cut up 2 russet or gold potatoes. Add them in.
Then take a 14 ounce can of great northern beans, drain and rinse them. Put half of the beans in the pot, and the other half in a bowl. Ladle in some of the liquid from the soup.
Mash the beans with a fork until they are a pasty consistency.
Stir it all in and let it cook about 20-30 more minutes on low, until the potatoes are done.
Top with a little shredded parmesan cheese. Enjoy!
- 1 Tb olive oil
- 5 slices of bacon
- 1 onion
- 3 cloves garlic
- 1 lb beef chuck boneless ribs
- 4 carrots
- 4 stalks of celery with tops
- 1 1/2 c frozen, chopped spinach
- 2 (14 oz) cans of diced tomatoes
- 1/2 c barley
- 2 bay leaves
- 1 tsp salt
- 1 tsp fresh black pepper
- 1 tsp rosemary
- 1 Tb dry parsley
- 4 cups beef broth
- 2 white potatoes, peeled & cubed
- 14 oz can great northern beans
- parmesan for topping
- To begin, cut the bacon into half inch pieces.
- Heat the oil in a Dutch oven over medium heat and add in the bacon.
- Mince the garlic and dice the onion and add them to the pot.
- Cut up the beef into in inch pieces, and add them in.
- While they are cooking, chop your carrots and celery.
- When the onions are soft and the meat has some color, add in the carrots, celery, tomatoes, beef broth, herbs, salt, pepper and barley.
- Rinse and drain the spinach. Press out the water and add it to the soup.
- Bring this all to a gentle boil, reduce the heat to low, cover and simmer for 1 hour.
- After an hour, peel and cut up the potatoes.
- Rinse and drain the beans and add half of them to the soup, along with the potatoes.
- Place the remaining beans in a bowl and ladle in some of the broth from the soup. Mash them with a fork until they are a pasty consistency. Stir the mash into the soup.
- Continue to simmer this on low for another half hour, covered, until the potatoes are cooked through.
- Serve with some shredded parmesan on top.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 435 Total Fat 14g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 8g Cholesterol 91mg Sodium 1332mg Carbohydrates 39g Fiber 10g Sugar 4g Protein 41g
With soup season arriving with the cooler weather, here’s a collection of 40 soup varieties from around the internet:
- Chicken Tortellini & White Bean Soup at Flour On My Face
- Chicken Gnocchi at Dinners, Dishes and Desserts
- Chicken Cheese Soup by There and Back Again
- Chicken Tortellini Soup by Country Girl In The Village
- Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
- Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
- Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
- White Chicken Chili by Cosmopolitan Cornbread
- Ground Turkey and Vegetable Soup at The Messy Baker
- Chicken Vegetable Noodle Soup at Cupcakes and Pearls
- Healthy Bean and Sausage Soup by Momma’s Meals
Winter Chicken Stew by Cosmopolitan Cornbread
- Vegetable and Beef Soup by Supper For a Steal
- Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
- Beef Pho Soup by No One Likes Crumbley Cookies
- Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood
Pork or Sausage
- Louisiana Caldo by Catholic Foodie
Under The Sea (Seafood Soups)
- Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
- Bacon and Shrimp Bisque at Big Bear’s Wife
- Lobster Bisque by Peanut Butter and Peppers
- Chinese Fish Maw Soup by My Trials in The Kitchen
- Thai Curry Coconut Mussel Soup by Noshing With The Nolands
Eat Your Veggies (Chock Full o’ Vegetables Soups)
- French Onion Soup by The Girl in the Little Red Kitchen
- Spicy Sweet Potato and Corn Soup at Magnolia Days
- Rather French Onion Soup by What Smells So Good?
- Pasta e Fagoli Soup at Cravings of a Lunatic
- Miso Soup by Crazy Foodie Stunts
- Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
- Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
- Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
- Ital Carrot & Sweet Potato Soup at The Lovely Pantry
- Chunky Vegetable and Barley Soup at Curious Cuisiniere
- Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
- Wild Mushroom Soup at Food Lust People Love
- Creamy Carrot Soup at Cookistry
- Country Split Pea Soup with Bacon and Potatoes at girlichef