Meaty Brussel Sprout Minestrone

I was really craving a hearty warming meal on Sunday and I just got a nice new bowl so soup was pretty much inevitable. I didn't want to get too crazy with the flavors, I just wanted lots of veggies, meat, and beans in a tomatoy broth. I was trying to actually do a twist on how my grandmother (and ONLY my grandmother as evidenced in the comments) makes Pasta y Fagioli, but instead I ended up with more of a minestrone situation. It didn’t matter, because both of these types of soups are best when you don’t follow a recipe and just add all the things in your fridge and pantry until you are happy with the flavors. And happy I was. I have been eating leftovers all week!
Chicken and beef in the pot first. Brown 'em up and take 'em out. Next goes all the veggies. Onion, carrot, and lots of brussel sprouts. You really want to get some brown on the veggies in this stage because it adds a nice flavor to the final dish. Canned tomato, parm, and oregano finish off the base. Add in the beans and let it simmer for an hour or so. Just before it is done, cook the pasta right in there. My grandmother would boil the pasta and keep it seperate until serving, and while I normally do that I was feeling lazy and the semi overcooked noodles in the soup made it feel extra comforting to me for some reason. This isn't exactly the best way to showcase my friend Jeremy’s bowl in pictures, but at least I got to break it in! The soup was pure flavor and warmth in a bowl though. Just what I was hoping for! It is almost like an italian chili in a way, with all the meat and beans in there, but the abundance of brussel sprouts gave it that unique twist I am always looking for.

Meaty Brussel Sprout Minestrone

  • 1/2 Pound Ground Beef
  • 1/2 Pound Boneless Skinless Chicken Thighs
  • 1 Onion (diced)
  • 2 Carrots (diced)
  • 2 Pounds Brussel Sprouts (cleaned and shredded)
  • 42 Ounces Canned Diced Tomatoes (3 cans)
  • 2 Quarts Chicken Stock
  • 1 Cup Grated Parm
  • 1 Tablespoon Oregano
  • 1 Can Pink Beans (strained and rinsed)
  • 1/3 Pound Pastina
  • Salt and Pepper

Instructions

  1. Brown the beef and chicken in a large dutch oven with some olive oil and remove from the pan. Add in some more oil if needed and add in the onion, brussel sprouts, and carrot. Cook about 10 minutes on high to really get some color on the veggies.
  2. Add in the stock and tomatoes and scrape the bottom of the bowl to get any browned bits off the pot and into the soup. Add the beans, oregano, and cheese as well. Add the meat back to the pot. Simmer about 2 hours stirring once in awhile. Remove the chicken from the pot and shred /chop it up. Return it to the pot.
  3. Taste for seasoning and adjust if needed.