Blue Cheese Minestrone
Submitted by aesdana
A slow-simmered minestrone built on beef bone and ham hock broth with kidney beans, broken lasagna noodles, cabbage, and crumbled blue cheese. Rich, meaty, and deeply satisfying.
YIELD
8 servingsPREP
30 minCOOK
6 hrsREADY
This isn’t your average quick-fix minestrone. This is the slow, patient, all-day kind that fills the house with the smell of simmering bones and makes you forget about everything else.
Beef bones simmer for hours to build a rich, beefy broth. Ham hocks and kidney beans join next, adding smoky depth and creamy heft. Then carrots, onions, garlic, broken lasagna noodles, and a stir of dry mustard layer in even more flavor.
Crumbled blue cheese melts into the broth and adds a funky, savory edge you won’t find in any other minestrone recipe. Shredded cabbage goes in at the very end for a fresh crunch.
Kitchen Tips
- Chill the broth between stages so you can easily skim the fat off the surface
- Break lasagna noodles into rough, bite-sized pieces before adding
- Use a bold, crumbly blue cheese like Gorgonzola for the best melt and flavor
- This soup gets better each day. Make a big batch and reheat throughout the week
Ingredients
Directions
Place beef bones in large saucepan, cover with water, bring to a boil, reduce heat, cover, and simmer for 4 hours.
Chill bones and broth and remove fat from surface.
Add beans and ham hocks, heat to boiling, reduce heat, cover, and simmer for 2 hrs more.
Chill and remove fat from surface; remove meat from bones; return meat to soup.
Add carrots, onions, parsley, garlic, mustard, lasagne noodles, and blue cheese.
Cover and simmer 2 hours more.
Add cabbage; cook 5 minutes or until tender.
Taste; add sat if necessary.
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