Bloody Mary Minestrone
- Prep Time 40 min.
- Cook Time 1 hr.
- Serves 6
Recipe Provided By: Every Day with Rachael Ray
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1. Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless beef chuck, cut into 1/2-inch dice
- 1/4 teaspoon kosher salt
- 1 large onion, finely diced
- 1 large carrot, finely diced
- 2 celery ribs, halved lengthwise and thinly sliced crosswise, plus extra ribs for garnish
- 3 garlic cloves, chopped
- 1 quart beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 medium baking potato, peeled and cut into 1/2-inch dice
- 6 ounces green beans, cut into 3/4-inch lengths
- 1 (15 ounce) can white beans, such as cannellini or navy beans, drained and rinsed
- 1 tablespoon Worcestershire sauce
- 3 tablespoons finely chopped parsley, for garnish
- Prepared horseradish, for serving
- Lemon wedges, for serving
- Red hot sauce, for serving
Nutrition Info
Per Serving
- Calories: 314 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 8 g
- Fat: 11 g
- Protein: 18 g
- Sugars: 7 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat the olive oil in a 4- to 6-quart Dutch oven over medium-high heat. Add the beef chuck in 2 batches and cook, stirring occasionally, until the meat is nicely browned, about 7 minutes. Season the beef with the salt.
- Add the onion, carrots, celery and garlic and cook, stirring, for 5 minutes. Pour in the beef broth and tomatoes and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Add the potato, green beans, white beans and Worcestershire sauce and simmer until the beef and vegetables are tender, about 30 minutes.
- Spoon the minestrone into mugs and garnish with celery ribs and chopped parsley. Serve with horseradish, lemons and hot sauce.
Yield: 6 servings
3. Still Hungry?
This soup isn't far from the original Italian-American concept of minestrone, but it is flavored with classic Bloody Mary ingredients, such as Worcestershire sauce, hot sauce and a blast of horseradish.
Notes:
From Every Day with Rachael Ray, February-March 2006, submitted by Tracey Seaman.
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