Minestrone Soup
.svg){kind=icon}
Ingredients
1 medium onion, peeled and chopped fine
2 cloves garlic, peeled and chopped fine
1 pound ground beef
1 cup white navy beans, presoaked*
1 TBSP ghee
4 medium carrots, ends trimmed, peeled and chopped into small rounds
4 celery stalks, ends trimmed and chopped
2 large zucchini, ends trimmed and grated
2 plum tomatoes, chopped fine
4 bay leaves
1 sprig fresh rosemary
8 sprigs fresh thyme
1 tsp salt
2 tsp black pepper
3 quarts water
1 medium onion, peeled and chopped fine
2 cloves garlic, peeled and chopped fine
440 grams ground beef
220 grams white navy beans, presoaked*
14 grams ghee
4 medium carrots, ends trimmed, peeled and chopped into small rounds
4 celery stalks, ends trimmed and chopped
2 large zucchini, ends trimmed and grated
2 plum tomatoes, chopped fine
4 bay leaves
1 sprig fresh rosemary
8 sprigs fresh thyme
1 tsp (5 ml) salt
2 tsp (10 ml) black pepper
2.8 L water
.svg)
Instructions
- Over medium heat, sauté the onion, garlic, beef, and beans in a soup pot in the 1 TBSP (15 ml; 14 grams) ghee.
- Stir in the carrots, celery, zucchini, and tomatoes and let cook for a few minutes.
- Next add in the bay leaves, rosemary, thyme, salt, pepper, and let the herbs settle into the pot.
- Finally, add in the water and bring to a boil, then lower to a simmer and let cook for 60-90 minutes, or until beef and beans/veggies are cooked through.
Nutritional Info
Storage
Notes
This hearty SCD version can be made over the weekend, and taken to work or school as a lunch option during the weekdays. *Pre-soaking the beans: To prepare the beans, soak them in a large pot of water overnight or for about 12 hours. Drain and rinse the beans with fresh water before using.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments