ALMOST FORGOT THE MINESTRONE RECIPE...

Sorry I've been down for a bit... been working like a mad woman to finish up my "day job" and get ready for "retirement," i.e. writing full time. Started a new novel and got it up on Kindle Vella, but it kind of snow balled, which is a good thing! But now I have to write full time. So.... what I've decided to do for this blog this week is publish MY best recipes; ones that my family (and I) love. 

One of my most popular recipes has to be Minestrone Soup. Not sure why it's so good, but it's easy to make and just takes simmer time to perfect... even better the second day. Enjoy! ;o)

MIMI'S MINESTRONE SOUP

1 lbs good beef, cut into 1" cubes
1 tbsp good olive oil
1 chopped onion (white or yellow)
3 tbsp garlic
1 bottle your favorite marinara (I make my own, but store bought is just fine)
2 cans fire roasted tomatoes (or just canned chopped tomotes is fine)
1 can red kidney beans
1 cup diced celery
1 cup diced/sliced carrots
1/2 tsp salt
1/4 tsp pepper
1 tbsp mixed italian herbs (or mixed fresh herbs - I use parsley, oregano, a little rosemary (finely chopped), basil, a little sage (finely chopped)
1 package spaghetti seasoning mix (I like the one with mushrooms - I use this to thicken the mixture and then dilute it with broth later. I love very hearty thick soup, but some people like it a bit thinner.)
1 cup mushrooms
4 oz medium pasta shells
2 cups (or as needed to make the sauce into a soup) beef or chicken broth
Chopped basil, Sour Cream, and Parnesan Cheese to garnish

1. Flash brown meat in large cast iron dutch oven in olive oil.
2. Add onions and saute for about 2-3 minutes until transluscent
3. Add garlic and saute for about 1 minute
4. Pour in marinara sauce, herbs, spices, seasoning packet, and tomatoes. Cover leaving a small slit and simmer for about 45 minutes. Add a little broth (not all of it) when sauce starts getting too thick.
5. Once meat is soft, add broth until you have a good soup mixture. Then add vegetables and beans. Let simmer for about 30 minutes, adding more broth to keep the mixture soup consistency. Don't over broth it.
6. Add pasta and let simmer for another 30 minutes. Test the pasta to make sure it is done.
7. Add more salt, pepper and herbs as needed to taste. 
7. Let cool for about 10 minutes. Serve with chopped basil & a dab of sour cream on top. Enjoy.