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Recipes Nugget Markets Signature Recipes

North Beach-Style Minestrone

Prep time
1 hour PT1H
Cook time
4 hours PT4H
Yield
16–28 servings
Difficulty
2 out of 5 on the difficulty scale
Overhead view of a hearty minestrone soup in a white bowl, filled with braised beef, zucchini, green beans, carrots, borlotti beans, cabbage, and ditalini pasta in a rich tomato broth. A ladle rests in the bowl; a small dish of grated Parmesan sits alongs Nugget Markets

Full to the brim with fantastic flavors of beef, beans, and veggies galore, this thick and hearty style of minestrone from San Francisco's northern regions has been a Stille family favorite for generations. 

Ingredients

  • 1 pound dried pink or cranberry beans
  • 4 quarts water
  • 4 beef shank slices, 1 inch thick
  • 4 beef marrow bones, in 3-inch pieces
  • 6 tablespoons extra virgin olive oil, divided
  • 2 large onions, diced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 cups diced leeks
  • 1 pound canned whole tomatoes
  • 2 large potatoes, peeled and diced
  • ½ pound green beans, strings and ends removed, cut into 2-inch pieces
  • 4 small zucchini, sliced
  • 3 cups shredded cabbage
  • ½ cup ditalini macaroni pasta
  • 2 teaspoons kosher salt
  • ½ bunch parsley, chopped
  • 1 garlic clove, minced
  • 2 tablespoons fresh basil, torn
  • Grated Parmesan cheese, for topping

Preparation

Combine beans and water in a large pot and bring to a boil. Let boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour.

In a pan over medium heat, brown the beef shank. Add the beef shank and bones to the beans and bring to a boil. Reduce to a simmer, cover, and continue simmering for 2 hours.

Let soup cool fully. Remove meat and bones, reserving both. 

Remove half the beans and mash them by pushing them through a strainer over a bowl or by pureeing them in a food processor, then return them to the pot.

In a large pan over medium heat, heat 4 tablespoons olive oil. Add onions and cook until soft. Add carrots, celery, and leeks and simmer for 5 minutes. Mix in canned tomatoes with their liquid and mash them slightly. Simmer uncovered for 10 minutes, or until most of the liquid has evaporated. 

Return meat to the pot. Scoop marrow out of the bones and add it to the soup, then discard the bones. Add cooked vegetable mixture to the pot and bring to a boil, then simmer for 30 minutes.

Add potatoes and green beans, then simmer uncovered for 10 minutes. Add zucchini, cabbage, and pasta, then simmer uncovered for 5 minutes. Season with salt to taste.

Heat 2 tablespoons olive oil in a pan. Add parsley, garlic, and basil and sauté until bright green, then stir the green sauce into the soup.

Serve minestrone topped with grated Parmesan to taste. 

Images

  • Original Family Recipe for North Beach-Style Minestrone
  • Overhead view of a hearty minestrone soup in a white bowl, filled with braised beef, zucchini, green beans, carrots, borlotti beans, cabbage, and ditalini pasta in a rich tomato broth. A ladle rests in the bowl; a small dish of grated Parmesan sits alongs