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Blue Cheese Minestrone

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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 servings

PREP

30 min

COOK

6 hrs

READY

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

2 907.2
POUNDS G BEEF RIB ROAST
bones *
2 ½ 2.5
QUARTS QUARTS WATER *
1 237
2 907.2
POUNDS G HAM HOCK *
3 3
LARGE EACH CARROTS
cut crosswise
1 1
LARGE EACH ONION
chopped
½ 118
CUP ML PARSLEY LEAVES
fresh
1 1
CLOVES EACH GARLIC
minced
1 5
TEASPOON ML DRY MUSTARD
4 115.6
OUNCES ML/G LASAGNA NOODLE
uncooked, broken up
1 28.9
OUNCE ML/G BLUE CHEESE
crumbled
½ 226.8
POUND G CABBAGE
finely
1
X SALT
to taste *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 73 13% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 146mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 84% Vitamin C 31%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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