Okay, okay…I know that your typical minestrone doesn’t contain meat, and therefore shouldn’t be “beefy”. But when you have a husband who thinks a meal is only a meal if it contains some sort of meat product, well, you have to make certain concessions. Consequently, this is the perfect meal to use up last night’s steak or roast to make something flavorful, healthful, and soulful.
4 cloves garlic, minced
2 stalks celery, chopped
10-15 baby carrots, chopped
1 tsp. oregano
1 tsp. basil
Salt and pepper to taste
1 can (14-oz) diced tomatoes (with Italian herbs)
1 can (14-oz) crushed tomatoes
1 can (15-oz) dark red kidney beans
½ cup red wine
6 cups chicken broth
1 cup lean steak or roast, diced
1 cup pasta (ditalini, egg noodles, elbow macaroni, shells – all work well)
In a large crockpot, combine all ingredients except pasta. Cook on low 5-7 hours. Add pasta for the last 10-15 minutes of cook time, until noodles are tender, but not overcooked.