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Recipe Summary test

prep:
40 mins
cook:
1 hr
total:
1 hr 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a 4- to 6-quart Dutch oven over medium-high heat. Add the beef chuck in 2 batches and cook, stirring occasionally, until the meat is nicely browned, about 7 minutes. Season the beef with the salt.

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  • Add the onion, carrots, celery and garlic and cook, stirring, for 5 minutes. Pour in the beef broth and tomatoes and bring to a boil. Reduce the heat and simmer for 15 minutes.

  • Add the potato, green beans, white beans and Worcestershire sauce and simmer until the beef and vegetables are tender, about 30 minutes.

  • Spoon the minestrone into mugs and garnish with celery ribs and chopped parsley. Serve with horseradish, lemons and hot sauce.

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