Minestrone is an Italian word that means “Big Soup” which changes from kitchen to kitchen, region to region, and season to season using the fresh vegetables available at the time.
Trim artichoke, the tips of the leaves with scissors and stem with a potato peeler/end with a paring knife.
In saucepan big enough to submerge the artichoke. Bring to a boil 4-6 cups of water.
Add 2-3 tesp of salt. Add artichoke cover and cook at a low boil for 35 minutes.
Remove artichoke with tongs and let cool upside down to cool.
Salt and pepper the meat then toss with flour. In large soup pot heat oil till hot, add meat and let sear on each side. Reduce heat to medium and add the stock ingredients below.
Stock Ingredients;
3 quarts of beef or vegetable stock
1 can 14oz tomato sauce
1 can 14 oz diced tomatoes, drained
1 Easy Peasy Marinara seasoning packet (1.5 oz)
Simmer while preparing vegetables
Vegetables;
1 can cannelloni beans rinsed and drained
1 cup each, cut in bite size pieces:
Carrots peeled
White onion
Zucchini
Yellow squash
Celery
Fresh basil leaves for garnish, optional
1-2 cups of al dente cooked pasta of your choice;
penne, small shells, tortellini filled with meat or cheese or elbow
Add beans and vegetables to the simmering stock. Cook over medium heat for 30 minutes. Add cooked whole artichoke. Simmer 1 hour. (While simmering, the artichoke will start to break up and take the soup to another lever of flavor!) Salt and pepper to taste. Add cooked pasta.
Serve hot, top with a sprinkle of Parmesan cheese, fresh basil leaf and crusty fresh Italian bread for dipping.
