Beef Minestrone Soup Recipe
A hearty and flavorful Beef Minestrone Soup packed with tender beef, vibrant vegetables, beans, and pasta in a rich tomato broth. Perfect for a comforting and nutritious meal!
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chopping board
- Knife
Ingredients
Beef & Vegetables:
- 1/2 lb (225g) ground beef (or cubed beef)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
Broth & Flavoring:
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pasta & Beans:
- 1/2 cup small pasta
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Garnish:
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Sauté the Beef & Aromatics
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon.
- Stir in onion and garlic, cooking for 2 minutes until fragrant.
Add Vegetables & Seasonings
- Stir in carrots, celery, and zucchini. Cook for 3–5 minutes.
- Add diced tomatoes, beef broth, water, oregano, basil, salt, pepper, and red pepper flakes.
Simmer the Soup
- Bring to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.
Add Pasta & Beans
- Stir in pasta and beans, cooking for another 10–12 minutes or until pasta is tender.
Serve & Garnish
- Taste and adjust seasoning if needed.
- Serve hot, garnished with Parmesan cheese and fresh parsley.
Video
Notes
- For a gluten-free version, use gluten-free pasta or omit it.
- You can swap ground beef for shredded rotisserie chicken or turkey.
- Store leftovers in an airtight container in the fridge for up to 3 days.