Snow again — but it’s a dry snow and much easier to drive in that last week’s ‘snow-magedon’. Along with the snow – there’s been a bit of crafting, sewing, knitting going on at my house — but, unfortunately no pictures are downloaded yet. But, I do have pictures of another project I completed while the snow was falling . . . . homemade minestrone soup !
Season 2 pounds of stew meat, coat with flour and brown (working with small batches) in a skillet over medium heat a few minutes on each side. You aren’t wanting to completely cook the meat – just give it a nice brown exterior that will add a wonderful flavor to your soup.
In a large stock pot, combine 2 large cans of diced tomatoes, 1 large onion (chopped), 4-5 stalks of celery (sliced), 2-3 carrots (sliced), 3 cups beef stock, 2-3 tbsp dried Italian seasonings, fresh cracked black pepper and the browned stew meat. Bring to a boil, reduce to simmer and just let it cook away for a couple of hours or until meat is tender, giving it a stir every once in a while.
When the meat is tender, add a can of green beans (drained), a can of either white or pinto beans (drain & well rinsed) and let simmer for another 30-40 minutes – then, add a good handful of any small pasta and sliced zucchini. Simmer until pasta & zucchini are both cooked and about 20 minutes before serving, add a drained can of chopped spinach.