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    Home » Soup

    Published: Oct 26, 2022 · Modified: Dec 22, 2022 by Donna Poirier · This post may contain affiliate links ·

    Beef Minestrone Soup

    Jump to Recipe
    Overhead view of a bowl of beef minestrone soup.
    Overhead view of a bowl of beef minestrone soup.

    Minestrone is what I like to call an "everything but the kitchen sink" type of soup, and the reason for this is that the variations are endless. You can make it gluten-free, vegan, vegetarian, meaty and hearty, or any combination you can dream up.

    Overhead shot of beef minestrone soup in a bowl with a spoon off to the side. this recipe
    A big bowl of goodness, the Mediterranean way!

    What I love most about this Beef Minestrone Soup recipe is that it is a classic one-pot, stove-top recipe. It's quick to make and just an easy recipe if you're taking your first steps in the kitchen. My version of this Mediterranean staple is full of protein, fiber, vitamins and minerals. It's essentially a complete meal in a bowl if that's what you fancy. But if the soup is not enough for you and a side sandwich sounds like a good plan, then you'll love my Grilled Cheese with a Twist to accompany this hearty bowl of goodness. Or if you are looking for a vegetarian soup option, then please try my creamy tomato soup or my classic Italian Lentil and Barley Soup with Vegetables.

    Jump to:
    • Ingredients for Beef Minestrone Soup
    • How to Make Beef Minestrone
    • Secrets for Success
    • Substitutions & Variations
    • Frequently Asked Questions
    • Food Safety
    • Storage
    • Recipe
    • Comments

    Ingredients for Beef Minestrone Soup

    Overhead photo of all the ingredients for Beef Minestrone Soup.
    Simple ingredients.

    See the recipe below for specific quantities and details.

    How to Make Beef Minestrone

    Sautéing the onion in butter in a large pot.

    Sauté onion. To your pot over medium heat, add the onion and butter and sauté for 3-5 minutes or until the onions are translucent.

    Adding ground beef to the pot and breaking up with a wooden spoon.

    Add beef. Next, add the ground beef to the pot and sauté, breaking up the large chunks of beef with a wooden spoon. Cook until the meat is no longer pink and begins to caramelize, roughly 8-10 minutes.

    Cooking beef until golden brown and then adding in the garlic and sage.

    Add sage and garlic. Add the fresh sage and garlic to the pot and sauté until the garlic is fragrant, approximately 30 seconds.

    Overhead view of a big pot adding in the rest of the recipe ingredients including vegetables, beans, spices and water.

    Add remaining ingredients. Add the remaining ingredients to the pot, stirring well to combine. Bring to a boil and then put the lid on, reduce to a simmer and cook for 1 hour.

    Secrets for Success

    • Don't skip sautéing the beef to the point of caramelization. All the brown bits on the bottom of the pot are what will give the soup tonnes of umami flavour.

    Substitutions & Variations

    • Extra-virgin olive oil can be substituted for butter.
    • You can omit the beef altogether to make this soup vegan or vegetarian.
    • Ground chicken, ground turkey and ground pork would make good alternatives if you're not using beef.
    • Rosemary and thyme are very woody in flavour as well, so you can substitute these fresh herbs if you prefer.
    • I used water as the base for the soup, but if you have beef broth or chicken broth on hand, either one will make a great stand-in.
    • Romano beans (borlotti beans) are a classic and are traditionally used in authentic Italian minestrone but feel free to substitute with cannellini beans (white kidney beans), red kidney beans and, in a pinch, chickpeas (garbanzo beans).
    • If you like minestrone with pasta or rice, I recommend adding a ¼ cup of pasta or rice to the soup approximately 15 minutes (or check the package cooking instructions) before the soup is ready. The types of pasta I recommend are ditalini, orzo or pastina. Basmati rice or regular long-grain rice would work nicely too.

    Frequently Asked Questions

    What is the difference between minestrone and vegetable soup?

    Both minestrone and vegetable soup share common ingredients, namely, onion, carrots, celery, broth and tomatoes. The big difference is that minestrone includes beans and as a result, is a thicker, heartier soup.

    Does minestrone always contain meat?

    No minestrone does not always contain meat. But the great thing about minestrone is that it can be made with meat or without. The idea behind minestrone is to use whatever you have on hand, whether that is an abundance of seasonal vegetables like zucchini or extra ground beef that you need to cook up.

    Is minestrone healthy?

    It sure is! This recipe is a great source of protein, fiber and essential vitamins and minerals. Eating soup is a great way to include more veggies into your diet, the Mediterranean way!

    Food Safety

    After using the wooden spoon to sauté the beef, use a clean utensil to proceed with the recipe. This will prevent potentially harmful bacteria from the meat from contaminating the finished soup.

    Refrigerate leftovers within 30 minutes.

    Storage

    Leftovers can be refrigerated for up to three days or frozen for up to one month.

    A close up photo of a big pot of steaming hot Beef Minestrone Soup, with a ladle in the pot off to the side.
    A big pot of steaming hot Beef Minestrone Soup! Pass the bread, please 🙂

    Recipe

    Overhead shot of beef minestrone soup with a spoon in the bowl off to the side.

    Beef Minestrone Soup

    Donna Poirier
    Minestrone is what I like to call, an "everything but the kitchen sink", type of soup and the reason for this is that the variations are endless. You can make it gluten-free, vegan, vegetarian, meaty and hearty or any combination you can dream up.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Course
    Cuisine Italian, Canadian
    Servings 8 servings
    Calories 223 kcal

    Equipment

    • 4-6 quart heavy-bottomed pot, such as a Dutch oven or stainless steel pot
    • chef's knife
    • cutting board
    • wooden spoon
    • measuring spoons
    • measuring cups

    Ingredients
     

    • 2 tablespoons unsalted butter
    • 1 cup yellow onion, diced into ¼ inch pieces
    • 1 pound lean ground beef , 454 grams
    • 5 leaves fresh sage, finely minced
    • 3 cloves garlic, finely minced
    • 2 teaspoons kosher salt
    • 1 teaspoon basil, dried
    • 1 teaspoon oregano, dried
    • 2 cups carrot, diced into ½ inch pieces
    • 2 cups celery, diced into ½ inch pieces
    • 2 cups zucchini, diced into ½ inch pieces
    • ½ teaspoon red pepper flakes
    • 2 cups romano beans, roughly 19 ounces or 540 millilitres
    • 1 can cherry tomatoes, roughly 13 ounces or 398 millilitres
    • 4 cups water

    Suggested Garnish

    • Parmigiano-Reggiano cheese

    Instructions

    • Sauté onion.  To your pot over medium heat add the onion and butter and sauté for 3-5 minutes or until the onions are translucent.
      1 cup yellow onion, 2 tablespoons unsalted butter
    • Add beef.  Next, add the ground beef to the pot and sauté breaking up the large chunks of beef with a wooden spoon.  Cook until the meat is no longer pink and begins to caramelize, roughly 8-10 minutes.
      1 pound lean ground beef
    • Add sage and garlic.  Add the fresh sage and garlic to the pot and sauté until the garlic is fragrant approximately 30 seconds.
      5 leaves fresh sage, 3 cloves garlic
    • Add remaining ingredients.  Add the remaining ingredients to the pot, stirring well to combine.  Bring to a boil and then put the lid on, reduce to a simmer and cook for 1 hour.
      2 teaspoons kosher salt, 1 teaspoon basil, 1 teaspoon oregano, 2 cups carrot, 2 cups celery, 2 cups zucchini, ½ teaspoon red pepper flakes, 2 cups romano beans, 1 can cherry tomatoes, 4 cups water

    Notes

    Don't skip sautéing the beef to the point of caramelization. All the brown bits on the bottom of the pot are what will give the soup tonnes of umami flavour.

    Nutrition

    Nutrition Facts
    Amount per Serving
    Calories
    223
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    47
    mg
    16
    %
    Sodium
     
    682
    mg
    30
    %
    Potassium
     
    663
    mg
    19
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    6504
    IU
    130
    %
    Vitamin C
     
    23
    mg
    28
    %
    Calcium
     
    74
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
    Keyword minestrone soup, vegetable soup, comfort food, ground beef, soup and sandwich combo, vegan, vegetarian
    Did you make this recipe?Tag @ladypeartree or hashtag it #ladypeartree

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sheilamomoftwins says

      October 31, 2022 at 10:20 am

      5 stars
      My picky twins loved this soup! Yay, this was a big win! Thanks

      Reply
    2. Allison Baker says

      November 20, 2022 at 8:05 pm

      5 stars
      This a very good recipe for minestrone. I had ground turkey and used that instead of beef and it turned out perfect.

      Reply
      • Donna Poirier says

        November 21, 2022 at 11:07 am

        Hi Allison, that's good to know that ground turkey was a good substitute. Thanks for trying the recipe 🙂

        Reply

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