Loaded with vegetables, ground beef, and pasta, this Minestrone Soup is hearty and healthy!
I didn’t like minestrone soup growing up, so I never tried making it. Then my neighbor Lorraine brought her minestrone soup over when I had my last baby. (Oh man, that was 4 years ago, I can’t believe it.) It changed me to a minestrone soup lover!
I got the recipe from her and have made it countless times since then. The only thing I changed is that I add extra veggies. It is hearty, healthy, and so yummy!
Don’t be put off by the long list of ingredients–besides chopping a few vegetables, this soup is really easy to make. It is wonderful on a cold winter evening. (I know it’s not winter yet, but I just couldn’t wait to make it. It was calling my name.)
Next to chicken noodle soup, it is my meal of choice when I have a head cold. It makes a large pot, and the leftovers are great. The noodles do soak up the broth and get quite large the next day though. You can add extra water to compensate.
How to make Minestrone Soup:
- ground beef
- green pepper
- diced tomatoes
- tomato sauce
- beef broth
- basil, parsley, and oregano
- salt and pepper
- canned green beans
- can of kidney beans
- can of garbanzo beans
- penne pasta
Brown meat with celery, onion, and green pepper in a large soup pot. Drain off the fat. Add tomatoes, tomato sauce, water, carrots, broth, and spices. Bring to a boil and simmer for about 20 minutes. Add beans and pasta and simmer for about 15 minutes or till pasta is tender. That’s it!
Other soup recipes to check out:
Best-Ever Minestrone Soup
Serving Size: 1
Amount Per Serving: Calories: 194 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 34mg Sodium: 488mg Carbohydrates: 20g Fiber: 5g Sugar: 5g Protein: 16g
See all my SOUP RECIPES.