Hearty Kosher Minestrone Bake Recipe

About this recipe

This hearty Kosher minestrone bake is a comforting dinner option, packed with tender beef, fresh vegetables, and flavorful herbs. Perfect for those seeking a satisfying and wholesome meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 400G Epicure Organic Red Kidney Beans
• 425G Isle Of Wight Tomato Organic Large Vine
• 1Pc White Cabbage 1pc
• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 80 g Mozzarisella Granri Plant Based Grated Parmesan Style 80G
• 450G Northern Pasta Co. Conchigliette, 450G
• - Tata Salt

Instructions

1. 1. Wash 3/4 cup of kidney beans and place them in a Dutch oven.
2. 2. Add 7 cups of water to the beans and bring to a boil. Cover and cook for 2 minutes, then remove from heat and let stand for 1 hour.
3. 3. Drain the liquid from 1 large tomato, reserving the liquid, and add the liquid to the beans.
4. 4. Add 1 1/2 lb of stew beef, 1/2 head of chopped cabbage, 1 diced carrot, 1 diced onion, 1 minced clove of garlic, 1 tbsp of salt, 1/4 tsp of pepper, and 2 tsp of parsley to the beans. Stir well.
5. 5. Cover the Dutch oven and simmer the mixture over low heat for 1 1/2 hours, stirring occasionally.
6. 6. While the soup simmers, cut the reserved tomato into small pieces.
7. 7. After 1 1/2 hours, add the chopped tomato and 1/3 cup of pasta shells to the soup. Stir and simmer for an additional 15 minutes, or until the pasta shells are tender.
8. 8. Serve the minestrone hot, garnished with grated Parmesan-style cheese if desired.