Protein Upgrade | Springtime ORGANIC Beef Meatball & White Bean Minestrone
with Sun-Dried Tomato Pesto
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Custom-made for a cool spring evening, this soup packs meat and veg into one hot-ticket pot. The inspiration is Italy, where minestrone’s rustic roots date back to ancient times. Heighten the homespun feel by plunking in big fat ground beef meatballs—certified organic, so they’re better for you and the environment—bulging with Mediterranean-style spices. They’re met with hearty white kidney beans, simmered carrots, green beans and peas. The secret to the more-ish broth? Sun-dried tomato pesto.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 100g Nantes carrots
- 150g Green beans
- 30ml Sun-dried tomato pesto
- 1 Shallot (or onion)
- 540ml White kidney beans (canned)
- 150g Green peas
- 30ml Vegetable demi-glace
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Milk, Mustard
You will need:
Large pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
12 g
Sodium
1370 mg
Total Carb
67 g
Sugars
15 g
Protein
54 g
Fibre
27 g
Preparation
Prepare the meatballs
Halve, peel and mince the shallot. In a large bowl, combine the beef, ½ the spices, ½ the shallot and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a large pot, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pot. Reserve the pot.
Mise en place
Meanwhile, halve the carrots lengthwise; thinly slice crosswise. Remove the stem ends of the green beans; thinly slice crosswise on an angle. Drain and rinse the kidney beans.
Start the minestrone
In the reserved pot, heat a drizzle of oil on medium-high. Add the carrots, remaining shallot and spices, and S&P. Sauté, 2 to 3 min., until the carrots begin to soften. Add the pesto, demi-glace and 3 cups water (double for 4 portions); bring to a boil. Reduce the heat to simmer and scrape up any browned bits.
Finish the minestrone
To the pot of soup, add the green beans. Cook, stirring occasionally, 1 to 2 min., until crisp-tender. Add the peas, kidney beans and meatballs. Cook, stirring occasionally, 2 to 3 min., until warmed through and combined.
Plate your dish
Divide the minestrone between your bowls. Garnish with a drizzle of oil and freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
