It isn't a traditional minestrone, but hits a lot of the same flavors with the tomatoes, beans and Italian spices. It's more hearty because of the addition of the beef and, while I don't miss the pasta in it, you could easily add a little more liquid and toss in a handful of small pasta.
This recipe is easily doubled and freezes well too, plus my Weeknight Breadstick Twists are a must-have alongside it!
What is one of your go-to soups? Do you live for crockpot recipes or do you think quick on-top-of-the-stove recipes just as good?
Beef & Bean Minestrone Soup
1 tbsp. olive oil
1 small onion (diced)
2 large carrots (diced)
Salt & pepper to taste
1/2 lb. ground beef
1 tsp. dried basil
1 tsp. dried oregano
3 cloves of garlic (minced)
3 tbsp. tomato paste
5 cups beef stock
28 oz can of diced tomatoes
15 oz can of cannellini beans (drained and rinsed well)
2 dried bay leaves
Parmesan cheese (for topping)
Pour the olive oil in a large dutch oven or stock pot and head over medium until just shimmering. Add in the onions and carrots, season well with salt and pepper and cook until just softened.
Increase the heat a little, add the ground beef, basil and oregano and cook until the beef has browned and is cooked through. Add in the garlic and cook, stirring for 1 more minute.
Add in the tomato paste and cook for another minute until combined. Add in the broth, tomatoes, beans and bay leaves. Bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally, until slightly thickened.
Remove the bay leaves and garnish with Parmesan before serving.