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Beefy Tuscan Vegetable Soup

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Full of vegetables, this soup is nutritious plus delicious!

Ingredients

Scale
  • 1 pound beef bones plus any saved meat bits (you can substitute three 32 ounce cartons of beef broth or stock)
  • 1 1/2 gallons of water (don’t use water if you are using store-bought broth)
  • 1 tablespoon olive oil
  • 2 small yellow onions (or 1 large onion), peeled and diced
  • 3 stalks of celery, trimmed and diced
  • 4 carrots, peeled and diced
  • 2 medium-sized russet potatoes, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 cups cooked beef, chopped into bite-sized pieces (I used leftovers from a rib-eye roast)
  • 28 ounce can of crushed tomatoes or diced tomatoes
  • 1 cup frozen corn (can use canned corn or fresh corn)
  • 14 ounces frozen cut Italian green beans
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 1 15 ounce can of cannellini beans, drained and rinsed
  • 1 6 ounce can of tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme, stripped from stems
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 8 ounces dried pasta, such as lumaconi, shells, macaroni, rigatoni

Instructions

  1. In a large stock pot, place bones, meat bits and cover with 1 1/2 gallons water.
  2. Bring to boil, reduce heat to medium and cook 1 hour.
  3. Remove bones and meat from stock with a fine-mesh sieve, placing bones and meat in a pan to cool.
  4. Refrigerate beef stock while you prepare the rest of the soup to allow the fat to rise to the top and congeal.
  5. Once beef bones have cooled to the touch, remove meat bits from bones, reserving chunks of beef and discarding bones and fat.
  6. If needed, cut beef into smaller pieces.
  7. Once beef stock has cooled and fat has risen to the top, skim fat from stock and discard.
  8. Return stock pot to stovetop and bring stock back up to a boil.
  9. Reduce heat to simmer and add reserved beef to stock in stock pot.
  10. While stock is simmering, in a separate skillet, heat olive oil.
  11. Add diced onions, potatoes, carrots and celery, stir to combine and sauté about 8 minutes.
  12. Add salt, pepper, garlic, oregano, sage and thyme and stir to combine and cook 2 minutes more.
  13. Add sautéed vegetables and herbs to soup pot.
  14. Add canned tomatoes, corn, frozen beans, canned beans.
  15. Add tomato paste to soup and mix well.
  16. Continue simmering 15 minutes, taste and correct seasoning (by adding more salt, if needed).
  17. Add pasta and cook about 8 minutes more.
  18. Serve.

Find it online: https://tootsweet4two.com/beefy-tuscan-vegetable-soup/

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