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The Best Minestrone Soup Ever

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 1-1/2 lbs. meaty beef shank
  
• 4 quarts water
  
• 1/4 cup olive oil
  
• 1 large onion, coarsely chopped
  
• 3 cloves garlic, minced
  
• 1 pkg. (8 oz.) frozen mixed vegetables
  
• 1 small can garbanzo beans
  
• 1 small can kidney beans
  
• 1 tsp oregano, crumbled
  
• 1 tsp basil, crumbled
  
• 1 tsp rosemary, crumbled
  
• 1 bay leaf
  
• 3 Tbsp finely chopped fresh parsley
  
• 1/2 head cabbage, shredded
  
• 2 zucchini, sliced into 1/4-inch rounds
  
• 1 large can chopped tomatoes
  
• 1 cup small seashell pasta
  
• 1 Tbsp Parmesan cheese per serving
  






Instructions



1. Place beef shank in large stockpot over medium heat; add water. Simmer until tender and water is reduced by half (4 hours). Refrigerate overnight; remove fat from surface.
   
   
2. Remove meat from bones and shred.
   
   
3. Saute onion in oil until tender; add garlic and saute 5 minutes. Add 8 cups reserved beef stock, the shredded meat, mixed vegetables, beans, and herbs. Simmer for one hour.
   
   
4. Add cabbage, zucchini, tomatoes, and pasta. Simmer until pasta is tender, about 25 minutes.
   
   Top with fresh grated Parmesan cheese and serve with lots of hot French bread and butter.