Description

Beef minestrone soup is the perfect meal for cozy nights, chilly afternoons, or when you need something hearty and comforting. This rich soup combines ground beef with seasonal vegetables, beans, pasta, and a flavorful broth, simmered together for a deliciously filling bowl of goodness. Whether you’re serving it on a busy weeknight or preparing it in advance for a weekend family meal, this soup is sure to become a new favorite.

Ingredients

Scale

1 tablespoon olive oil
1 lb ground beef (lean)
1 medium onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 can (28 oz) crushed tomatoes
6 cups beef broth (or vegetable broth)
1 teaspoon Italian seasoning
1 zucchini, chopped
1 cup green beans, chopped
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
¾ cup ditalini pasta (or elbow pasta)
Salt and pepper to taste
Optional garnishes: grated Parmesan cheese, chopped parsley

Instructions

Step 1: Brown the Beef

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 lb of ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess grease and return the beef to the pot.

Step 2: Sauté the Vegetables

Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot with the beef. Cook for 5 minutes until the vegetables are softened. Stir in 4 minced garlic cloves and cook for an additional minute until fragrant.

Step 3: Build the Soup Base

Add 1 tablespoon of tomato paste and stir to coat the vegetables. Pour in 1 can of crushed tomatoes and 6 cups of beef broth. Stir to combine, bringing the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes.

Step 4: Add the Remaining Vegetables

Stir in 1 teaspoon of Italian seasoning, 1 chopped zucchini, and 1 cup of chopped green beans. Add 1 can each of drained cannellini and kidney beans. Season with salt and pepper to taste.

Step 5: Simmer

Let the soup simmer uncovered for 25-30 minutes, allowing the flavors to meld together. You’ll notice the vegetables soften, and the broth becomes more flavorful as it simmers.

Step 6: Add the Pasta

Add ¾ cup of ditalini pasta (or elbow pasta) and cook for an additional 8-10 minutes, until the pasta is al dente. If the soup thickens too much, add a splash of broth or water to reach your desired consistency.

Step 7: Final Taste and Serve

Taste the soup and adjust the seasoning with additional salt and pepper if necessary. Serve hot, and if desired, top each bowl with grated Parmesan cheese and freshly chopped parsley.

Notes

Adjust the Consistency: If you find that the soup gets too thick as it sits, simply add a little more broth or water to achieve your desired consistency. The pasta will absorb some of the liquid as it rests, so adding more liquid when reheating can help balance it out.

Add Extra Veggies: If you love a veggie-packed soup, feel free to throw in additional vegetables like bell peppers, corn, or even spinach to increase the nutritional value and flavor.

Leftovers: Beef minestrone soup keeps well in the fridge for up to 4 days, making it perfect for meal prep. You can also freeze it for up to 3 months. Just be sure to store the soup in airtight containers for the best freshness.

For Extra Flavor: If you’re after more depth in flavor, consider adding a splash of balsamic vinegar or a sprinkle of freshly grated Parmesan cheese right before serving. This will give the soup an extra layer of richness.

Cooking Tip: Be careful not to overcook the pasta in the soup. It should remain al dente (firm to the bite) for the best texture, especially since the pasta will continue to cook in the hot broth.

Prep Time: 15
Cook Time: 45