This Minestrone is so good and it freezes really well. I'm a big fan of Ball wide mouth jars for freezing soup. I just leave three inches of headspace to allow for expansion, don't put the lid on until it's fully frozen and it freezes beautifully. So, if you're in the mood for soup, this adaptation from Giada DeLaurentis is just that good!
1 onion, finely diced
2 large carrots, peeled and diced into 1/4-inch pieces
2 ribs celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef - sometimes I omit this
2 or 3 garlic cloves, minced
1 small can of tomato sauce
4 cups low-sodium beef broth - I use better than beef bouillon a very large tablespoon scoop of it
1 can of italian diced tomatoes
1 can of petite diced tomatoes
One 15-ounce can cannellini beans, rinsed and drained, Great Northern Beans work well
One 15-ounce can light red kidney beans, rinsed and drained
1/3 head of chopped cabbage
1/2 cup of ditalini pasta
1 tsp. sugar
1/2 cup grated Parmesan, optional
Steps
Turn Instant Pot to saute and brown ground beef, if using. Add the rest of ingredients, pressure for 3 minutes, Quick Release, TURN INSTANT POT OFF - then I just let it set until it cools.
No Instant Pot, just put it in the slow cooker for 4 hours or simmer on the stove for 30 minutes. Anyway you cook it, it's a winner!
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