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Minestrone

 Minestrone
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
20 ServingsPrep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 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

2 of 2

Minestrone (continued)

Directions

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