Beef-Bean Minestrone with Homemade Bone Broth

For instructions on making the BONE BROTH, type that into my search line in the upper left corner and scroll down to the Beef Bone Broth recipe.

The next day I chopped the vegetables, sautéed them in batches, according to time needed to become tender, always starting with celery and carrot.

After those begin to soften just a bit, I added the rest shown on the tray, either sliced or diced: Cabbage, peppers, zucchini and a large onion - not shown. Also a couple cloves of minced garlic.

Sauté this a while. When needed add a little water, bay leaves, fresh ground black pepper, garlic salt and Italian seasoning. In all, I think I added 6-8c of bone broth, water and the juice from the tomatoes. 

Let this simmer half an hour, then add the chopped stewed tomatoes, and 2#± of drained, rinsed canned beans. I used one can each of Cannelloni and black beans. Simmer once more until all the vegetables are crisp-tender.

This made around 6 quarts and is a great give-away for friends and family. It's another wonderful soup that seems to taste better each time it's reheated. . 😋 . .Lin

NOTE: In his amazing study, which resulted in his book The Blue Zones, Dan Beuttner mentions that in the Sardinia, Italy zone, many of the healthiest residents repeatedly make big pots of Minestrone, similar to mine, and eat it every day. Next time I make this, I'll go way heavier on the beans - using at least 3, maybe 4 cans.