We take a break from our normal social media and marketing content to bring you this recipe for the best minestrone soup you’ll ever try, as prepared by Mike Allton on The Manly Show. Video to follow.
INGREDIENTS: 1 lb. Ground Beef, 1 lb. Italian Sausage, Milk, Olive Oil, Butter, Red Wine, Prosciutto or Bacon, Yellow Onion, Red Onion, Green Pepper, Zucchini, Yellow Squash, Mushrooms, Carrot, Black Olives, Garbanzo Beans, Stewed Tomatoes, Diced Tomatoes, Tomato Paste, Beef Stock, Oregano, Basil, Bay Leaf, Parsley, Rosemary, Salt & Pepper.
PREPARATION:
Slice and Dice all vegetables. I usually use canned tomatoes and garbanzo beans, and everything else is fresh.
Heat 1 tbsp. Olive Oil in a large skillet and begin browning the ground beef and italian sausage.
Once browned, add 1 tbsp. of Butter.
After one or two minutes, drain any excess fat, and add 1/4 c. milk.
After one or two minutes, add 1 – 2 cups red wine, preferably an Italian red like Valpolicella.
Once the wine has mostly evaporated, remove from heat and set aside.
In a large stock pot, heat 1 tbsp. of Olive Oil.
Add onion, green pepper and carrot and sweat for 4 – 5 minutes.
Add all remaining vegetables and stir for 4 – 5 minutes.
Add meat and stir.
Add one bay leaf, and remember to remove it before serving.
Add rosemary, basil, oregano, parsley, salt and pepper to taste.
Now, the soup will be ready to serve within as little as an hour, but the longer you let it sit and simmer, the better it will taste. I usually start a batch at lunch time so that it’s fabulous in time for dinner.
However long you can, bring it to a boil and then let it simmer until you’re ready to serve it. Stir regularly and begin tasting after an hour, adjusting seasoning to taste.
Serve in large bowls with bread and fresh shaved parmesan cheese. If you have a heel of parmesan cheese, add that to the minestrone within the last 30 minutes of cooking for more rich flavor.
Watch Mike prepare it, along with the rest of The Manly Show panel and guest here:
www.youtube.com/watch?v=bNj2QZkmrOA
