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Minestrone Soup with Hamburger

Total Time

Prep/Total Time: 30 min.


9 servings (about 3 quarts)

This hearty broth is sure to warm you up on a cool day. Filled with Italian seasoning, good-for-you vegetables, ground beef and macaroni, the recipe was sent in by Maudie Breen of Salt Lake City, Utah.


  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 6 cups water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen whole kernel corn
  • 1-1/2 cups sliced zucchini
  • 1 cup shredded cabbage
  • 1 celery rib, chopped
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1/2 cup uncooked elbow macaroni


  1. In a Dutch oven, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add water, beans, vegetables and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 10-15 minutes or until macaroni is tender, stirring occasionally.

Nutrition Facts

1-1/3 cups: 186 calories, 5g fat (2g saturated fat), 31mg cholesterol, 496mg sodium, 22g carbohydrate (5g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

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