Minestrone Recipe
Minestrone Recipe photo by Taste of Home
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Minestrone Recipe

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5 20 22
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Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.—Virginia Bauer, Botkins, Ohio
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 20 servings


  • 2 cups coarsely chopped onions
  • 1 cup sliced celery
  • 1/4 cup minced fresh parsley
  • 1/4 cup canola oil
  • 2 garlic cloves, minced
  • 5 cups beef broth
  • 2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (15 ounces) tomato sauce
  • 2 cups coarsely chopped cabbage
  • 1 cup sliced fresh carrots
  • 2 teaspoons dried basil or Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1-1/2 cups sliced zucchini
  • 1 cup cut fresh green beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
  • 1 cup grated Parmesan cheese

Nutritional Facts

1 cup: 209 calories, 9g fat (3g saturated fat), 26mg cholesterol, 538mg sodium, 19g carbohydrate (5g sugars, 4g fiber), 14g protein.


  1. In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese. Yield: 20 servings (5 quarts).
Originally published as Minestrone in Country Ground Beef 1993, p11

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Gramma Amy User ID: 6989823 267657
Reviewed Jun. 5, 2017

"Good hearty soup. I prefer a stronger herb flavor, so I added more basil, garlic, and Italian seasoning, salt & pepper. It was very thick, so I also added 1 /2 c water when all the ingredients were preparing to cook at the end. Still was very thick and good flavor"

Gigi User ID: 9056325 260401
Reviewed Jan. 28, 2017

"Great recipe! Everyone loved it!! A couple changes I made; I used a large can of diced tomatoes, no cabbage, a whole zucchini, 8 cups of beef broth and used 6 pieces of crumbled bacon instead of ground beef. Next time I won't use a 1/4 cup of oil as it just didn't need that much."

nannaboo User ID: 1460214 255624
Reviewed Oct. 19, 2016

"We loved this soup, but made a few changes according to our taste. Did not add cabbage or leeks, used kidney beans, and added about 1 to 1.5 cups more broth. Husband and I both loved it. Will be added to our regular menu - we both love soup for our evening meal with salad and fresh bread. Since it is just the two of us, divided the left over into freezer containers. Try this one - perfect as written!"

gaylean93 User ID: 8848447 247701
Reviewed Apr. 30, 2016

"I used two cans of white beans instead of the other beans, no cabbage, or green beans and I added a little wine and three bay leaves. It came out perfect. I was shocked how much flavor it had. It needs more liquid though."

Magnaglow User ID: 8777201 244184
Reviewed Feb. 20, 2016

"Absolutely wonderful soup! I didn't have any cabbage but it's great without it! I had to thin it out some with about 3 cups of broth and tomato juice. Still very hearty. Used mini shells and I can't say enough good things about it!!!!!' Freezes great too!"

rmbarr059 User ID: 4046105 237801
Reviewed Nov. 21, 2015

"Really good. I threw in a bunch of extra stuff to account for all the stuff that I didn't have on hand and it still turned out delicious! Even my husband and 2 year old loved it!"

sbrody41 User ID: 8060537 74147
Reviewed Nov. 3, 2014

"Delicious. I mixed lean ground beef with pork sausage (cut from the casings) and the whole family loved it. I also used mini shells for the pasta and loved the look and taste. I must admit, I am not sure how this is supposed to make 20 servings. I made this for Sunday dinner, feeding 6 adults and two children, and we barely had enough leftover to make one bowl of soup the next day for lunch. Granted, I used BIG bowls to serve the soup in, so that might have something to do with it. ;)"

Deder100 User ID: 6843736 18540
Reviewed May. 26, 2013

"My family loved this! In fact, my six year old had thirds and asked for this to go on his list of favs."

Cblume User ID: 4678501 20501
Reviewed Apr. 9, 2012

"This was great! I made it for a sick friend, and it made so much we had some for our dinner too. We don't even like minestrone, and this soup converted us! I used Italian sausage instead of ground beef and added more stock. Will add more cabbage next time, too, since that was my favorite part!"

wtigers814 User ID: 4557468 40756
Reviewed Jan. 12, 2012

"Excellent recipe, good on a cold fall or winter day. My husband and children enjoy the soup. It is very hearty and filling, when completly cooked sometimes I need to even add 2 cans of V-8 juice to the soup to help thin it out. I do not even add hte salt, still very good. I get so many compliments on this recipe. It makes a large pot full and even freezes pretty good."

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