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beef minestrone soup final image

Beef Minestrone Soup

foxyrecipes
Browned ground beef, tender vegetables, kidney beans, and ditalini pasta simmer together in a rich tomato broth for a hearty, one-pot soup ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Italian-American
Servings 6 servings
Calories 380 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • ladle
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 1 small onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 can 28 ounces diced tomatoes
  • 6 cups beef broth
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 cup ditalini pasta
  • 2 cups fresh spinach chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Grated Parmesan for topping

Instructions
 

  • Brown the Beef and Sauté the Vegetables
    In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks and draining any excess fat once fully cooked.
    Add the diced onion, carrots, celery, and minced garlic directly to the pot with the beef, and cook everything together until the vegetables have softened and turned slightly golden.
    beef minestrone soup stage 1
  • Build the Broth and Add the Beans and Pasta
    Pour in the diced tomatoes and beef broth, then stir in the Italian seasoning, salt, and pepper, and bring the mixture up to a simmer.
    Once it is simmering, add the kidney beans and ditalini pasta directly into the pot and let everything cook together until the pasta is tender.
    beef minestrone soup stage 2
  • Wilt the Spinach and Serve
    Stir the fresh spinach into the hot soup, letting it wilt down into the broth in just a minute or two. Ladle the finished soup into bowls and finish each one with a generous sprinkle of grated parmesan on top.
    Serve it while it is still steaming hot, alongside a piece of crusty bread if you have some on hand.
    beef minestrone soup stage 3

Notes

  • Brown the beef well before adding the vegetables, since those crispy bits add extra flavor to the broth.
  • Do not overcook the pasta, since it will continue to soften as the soup sits.
  • A splash of red wine vinegar or a squeeze of lemon at the end brightens up the flavors nicely.
  • If the soup thickens too much in the fridge, stir in a little extra broth while reheating.
  • For a heartier bowl, top each serving with an extra sprinkle of parmesan just before eating.
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