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Minestrone Soup

 Minestrone Soup
Here's the perfect summer-time soup to put all those fresh garden vegetables to good use! It's great for a light meal served with a salad and warm bread. Take it to a potluck and watch people go back for seconds.
40 ServingsPrep: 20 min. Cook: 3-1/2 hours

Ingredients

  • 1 boneless beef chuck roast (4 pounds)
  • 4 quarts water
  • 2 bay leaves
  • 2 medium onions, diced
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 4 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 2 packages (9 ounces each) frozen Italian or cut green beans
  • 1 package (16 ounces) frozen peas
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 packages (7 ounces each) shell macaroni, cooked and drained
  • Grated Parmesan cheese

Directions

  • Place beef roast, water and bay leaves in a large kettle or Dutch
  • oven; bring to a boil. Reduce heat; cover and simmer until meat is
  • tender, about 3 hours.
  • Remove meat from broth; cool. Add onions, carrots and celery to

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Minestrone Soup (continued)

Directions (continued)

  • broth; cook for 20 minutes or until vegetables are tender.
  • Cut meat into bite-size pieces; add to broth. Add tomatoes, tomato
  • sauce, parsley, seasonings, beans, peas and kidney beans. Cook until
  • vegetables are done, about 10 minutes.
  • Add macaroni and heat through. Remove bay leaves. Ladle into soup
  • bowls; sprinkle with Parmesan cheese.
  • Yield: 40 servings (10 quarts).