Classic Homemade Minestrone Soup – The Perfect Meal

minestrone soup

I love a hearty homemade soup probably more than any other meal on a cold winter night. There’s just nothing more filling and satisfying and no canned, processed soup can replicate homemade! Pair it up with some crusty bread or some rich greens, a glass of vino and that spells Comfort!

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Minestrone Soup

minestrone soup

Do you love minestrone? This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. It’s my go to soup for keeping me full and satiated and perfect for keeping my weight down even during the winter months!

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).

A classic, flavorful delightful soup which is a favorite of everyone’s! Pair it with freshly grated parmesan and a fresh salad from the garden and you can’t ask for anything more! Recipe from – Taste of Home

  • Author: Taste of Home
Scale

Ingredients

  • 2 cups coarsely chopped onions
  • 1 cup sliced celery
  • 1/4 cup minced fresh parsley
  • 1/4 cup canola oil
  • 2 garlic cloves, minced
  • 5 cups beef broth
  • 2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (15 ounces) tomato sauce
  • 2 cups coarsely chopped cabbage
  • 1 cup sliced fresh carrots
  • 2 teaspoons dried basil or Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 11/2 pounds ground beef
  • 11/2 cups sliced zucchini
  • 1 cup cut fresh green beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup uncooked ditalini or 4 ounces spaghetti, broken into 3-inch pieces
  • 1 cup grated Parmesan cheese

Instructions

  • In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

Notes

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