About 6-8 Servings
Small Beef bone
2 cloves of garlic
1 medium onion
2 stalks of celery
4-6 small red potatoes
1-2 carrots or large handful of baby carrots
Handful of green beans
1 small zucchini
2 (14 ½ to 16-ounce) cans diced tomatoes
½ can white cannellini beans
½ can red kidney beans
¾ cup dry macaroni
1 (32-ounce) box of reduced sodium beef stock
1 cup dry red wine
Thyme, oregano, parsley, salt, black pepper and cayenne to taste
2 Bay Leaves
Parmesan cheese (optional)
Clean and dice garlic, onion, celery and mushrooms. Clean and cut into chunks potato, carrots, green beans and zucchini. Set vegetables aside.
Open up the cans of white cannellini and red kidney beans and empty half a can of each into a colander. Rinse thoroughly and set aside.
In large soup pot, cook beef bone in 1-2 tablespoons of olive oil on medium heat, about 10 minutes. Add vegetables to soup pot, adding another tablespoon of olive oil (if necessary). Cook vegetables until tender, about 5-8 minutes.
Add diced tomatoes, white cannellini & red kidney beans, macaroni, beef stock and red wine. Add spices and bay leaves. Cover with lid and let simmer on low heat for about 45-60 minutes. Remove bone and bay leaves before serving.
If desired, garnish with Parmesan cheese.
- If you add too many vegetables, beans and macaroni, the soup will end up too thick. A small handful of each is plenty.
- If you don’t want to open up two cans of beans, use just a full can of either red kidney beans or white cannellini beans.
- To ensure that the macaroni is cooked al dente, add during the last 20 minutes as the soup is cooking.
- Top with parmigiano reggiano cheese. You’ll love its flavor!