Chunky Beef Vegetable Minestrone Recipes

BEEF AND CANNELLINI BEAN MINESTRONE

Beef and Cannellini Bean Minestrone image

Provided by Giada De Laurentiis

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan

Steps:

In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

MINESTRONE SOUP

Minestrone soup image

Our easy minestrone soup makes a filling lunch or a satisfying supper, served with fresh bread. This simple bowl of goodness is packed with nutritious veg

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper

Time 45m

Number Of Ingredients 13

Ingredients

3 large carrots, roughly chopped
1 large onion, roughly chopped
4 celery sticks, roughly chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 large potatoes, cut into small dice
2 tbsp tomato purée
2l vegetable stock
400g can chopped tomatoes
400g can butter or cannellini beans
140g spaghetti, snapped into short lengths
½ head Savoy cabbage, shredded
crusty bread, to serve

Steps:

In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

Nutrition Facts : Calories 420 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 24 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.11 milligram of sodium

BEEFY MINESTRONE

Beefy Minestrone image

I know lots of minestrone recipes don't contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful, and soul-satisfying. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories Dinner Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

6 cups chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 beef top round steak (1 pound) , cut onto 1/2-inch cubes
15 fresh baby carrots, halved
2 celery ribs, chopped
1 small onion, chopped
1/2 cup dry red wine
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
1 cup uncooked ditalini or other small pasta
Optional: Fresh oregano and shredded Parmesan cheese

Steps:

Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.

Nutrition Facts :

VEGETABLE MINESTRONE

Vegetable Minestrone image

My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.-Alice Peacock, Grandview, Missouri

Provided by Taste of Home

Categories Lunch

Time 6h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian-style stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

Steps:

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1027mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.

CHUNKY BEEF VEGETABLE MINESTRONE

Chunky Beef Vegetable Minestrone image

This is a personal favorite recipe of mine, initially derived from Canadian Living Magazine. Friends and family also love it and usually request the recipe so here is my version for all of you. There are lots of ways to easily make it your own by spicing it up a bit and it's a very filling soup that's quite healthy and great after a busy or cold day outside. Enjoy!

Provided by Dobby the kitchen e

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 strips cooked bacon (I use pre-cooked)
1/2 lb lean ground beef
2 carrots, finely sliced
2 cloves garlic, minced or crushed
1 large onion, finely chopped
1 stalk celery, finely chopped
2 bay leaves
1 teaspoon dry basil
1/2 teaspoon dried Italian seasoning
1 (28 ounce) can diced tomatoes
1 (900 ml) box beef broth (I use low sodium kind)
1/4 cup uncooked barley
1/2 cup egg noodles (I use extra fine)
salt, to taste

Steps:

Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
Cut bacon into small pieces and put in large stock pot.
Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
Bring to boil, cover, reduce heat and simmer for about 20 minutes.
Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.

Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 2.2, Cholesterol 32.1, Sodium 784.5, Carbohydrate 21.4, Fiber 4.4, Sugar 7.2, Protein 13.2

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