Meaty Brussel Sprout Minestrone
December 10, 2015

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
- 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.
- 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.
- Taste for seasoning and adjust if needed.