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“A homemade minestrone soup I found in betty crockers "Soup, Stew and Chili" cookbook”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 beef shanks (about 1 lb.)
  • 1 tablespoon olive oil or 1 tablespoon vegetable oil
  • 1 garlic clove (finely chopped)
  • 2 tablespoons chopped onions
  • 2 romaine leaves (torn into bite size pieces)
  • 2 large cabbage leaves, red (coarsely chopped)
  • 1 medium baking potato (by this I assume they mean russets or some other brown potato)
  • 1 medium carrot, chopped (about 1/2 cup)
  • 4 quarts water
  • 12 cup dried split peas
  • 1 tablespoon salt
  • 12 teaspoon pepper (I prefer freshly ground if possible)
  • 2 medium stalk celery (about 1 cup)
  • 2 pear shaped tomatoes, chopped (by this I assume they meant Roma tomatoes)
  • 1 bay leaf
  • 1 cup uncooked rotini pasta

Directions

  1. Remove bones and fat from beef shanks, then cut into 1 inch pieces. Heat oil in 6 quart Dutch Oven, using medium heat. Cook beef, onion and garlic in oil, stirring frequently until beef is light brown. Stir in romaine, cabbage, Potatoe, and carrot. Cook uncovered for 5 minutes, stirring frequently, until romaine is wilted. Stir in remaining ingredients except rotini. Heat to boiling; Reduce heat. Cover and simmer 40 minutes. Stir in rotini and simmer 10 minutes or until rotini is tender. Remove bay leaf.

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