Hamburger Minestrone
Any kind of convenient frozen mixed vegetables and any type of small pasta will work well in this dish.
Ingredients
- 1/2 cup uncooked small pasta shells
- 1 pound ground beef
- 1/2 cup chopped onion
- 3 cans (14-1/2 ounces each) beef broth
- 1 package (16 ounces) frozen mixed vegetables
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 3 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
Reviews
I really enjoyed the flavor of this soup. I ate it for lunch the next day and it was even better. Wonderfully warm and flavorful soup. It reminded me of cold winter evenings when my mom made minestrone.
This was easy and delicious. Perfect with a salad and some crusty bread. This is definitely a keeper. VFE
This is so yummy. I've made it a few times. The last time I cooked it, I tasted it before I put the pasta in so make sure the seasons are cooked in good. It tasted so good that I ate a bowl of it without the pasta and then that is where it ended, it was all gobbled down without the pasta and it wasn't even missed. You have to try this delicious recipe.
I made this today for lunch. It was very tasty. I had to make some changes to the recipe because of ingredients I had on hand. I had some leftover cooked Italian blend vegetables that I added towards the end since they were already cooked and I only had Italian seasoning blend, so I just used that. Also, I didn't have beef broth, so I used water with bouillon cubes. (I used 6 cubes) This was good, even though I didn't have any kidney beans. This is a recipe that you could fix with what you have on hand. I like that.
This is still simmering, but I tasted it and it's going to be a keeper. My tomato paste was too old, so I used a small can of tomato sauce. I only had 32 oz of beef stock, so used that amount. I don't like the texture of tomatoes, so used a large can of crushed tomatoes (which I figured made up for the "not quite enough" beef stock). I screwed up a week ago and ended up with some garbanzo beans and was going to use them, but chickened out and used kidney beans like the recipe calls for. It needed more salt, so I dumped in some garlic salt. 15 minutes isn't enough simmering time, the carrots aren't done. Next time I'll use canned mixed veggies - I don't like frozen green beans (texture issue again). I'm still giving it a "5" and will definitely make it again.
easy to make and easy on the budget
I made this tonight and it was really easy and good. I left out the tomato paste because my dad doesn't like too much tomato. Also, I used low sodium beef broth, so I needed to add more salt. I like the idea of adding garlic. I would also like to try it with fresh veggies when I have time to chop them. I used white beans because I like those better than kidney beans. All in all, this was a quick and easy dinner on a cold night. I think it would taste even better if I had time for it to simmer longer. I am looking forward to tomorrow's leftovers!
Pretty good and easy
Made this twice now and it is very good. The only thing i do differently is add about a half jar of pasta sauce to it and let it simmer for a couple hours to develop the flavors. I like that its so easy and i dont have to chop stuff!
I am a widow. My husband was the cook, I am not. When he passed, our daughter was just 22 months old. She is 7 now. I recently bought a whole bunch of taste of home cookbooks, wanting to teach myself for my daughters sake how to cook. This was the first recipe out of 8 books I just got I picked. Only thing I did different was not put the tomato paste in. I didn't measure. I eyeballed it. Used canned veggies, fresh carrots. BEST SOUP I never tasted! No joke. I am not even a soup person. But this, this is so good! Better then any resturaunt. A keeper!