This robust Minestrone with Ground Beef transforms simple pantry staples into a deeply comforting bowl of warmth. By browning the beef with onions and celery, you build a rich, savory foundation that complements the bright acidity of canned tomatoes. The addition of garbanzo beans, corn, and tender shell macaroni provides a pleasing mix of textures, from creamy beans to al dente pasta. Sliced cabbage and zucchini melt into the broth, thickening it slightly while adding subtle sweetness. This dish is perfect for chilly evenings, busy weeknights, or meal prepping, as the flavors only deepen when reheated. It’s a nourishing, home-style favorite that feels like a warm hug in a bowl.
Minestrone Soup With Ground Beef
Description
This robust Minestrone with Ground Beef transforms simple pantry staples into a deeply comforting bowl of warmth. By browning the beef with onions and celery, you build a rich, savory foundation that complements the bright acidity of canned tomatoes. The addition of garbanzo beans, corn, and tender shell macaroni provides a pleasing mix of textures, from creamy beans to al dente pasta. Sliced cabbage and zucchini melt into the broth, thickening it slightly while adding subtle sweetness. This dish is perfect for chilly evenings, busy weeknights, or meal prepping, as the flavors only deepen when reheated. It&# 226;ÂÂs a nourishing, home-style favorite that feels like a warm hug in a bowl.Ingredients
Directions
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Slice the cabbage very thin.
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In a large Dutch oven or saucepan over high heat, cook the ground beef, diced onion, sliced celery, and thinly sliced cabbage.
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Stir carefully so the meat stays in chunks until all pan juices evaporate and the meat and vegetables are lightly browned, about 10 minutes.
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Add the tomatoes (breaking them up with a spoon), garbanzo beans with their liquid, corn with its liquid, sliced zucchini, shell macaroni, beef bouillon, dried basil leaves, and 2 1/2 cups of water.
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Bring the soup to a boil over high heat, stirring occasionally to prevent sticking.
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Reduce heat to low, cover, and simmer for 8 to 10 minutes, or until the macaroni and vegetables are tender.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 520.5kcal
- % Daily Value *
- Total Fat 16.3g26%
- Saturated Fat 5.2g26%
- Cholesterol 59.0mg20%
- Sodium 86.9mg4%
- Total Carbohydrate 57.7g20%
- Dietary Fiber 16.5g66%
- Sugars 16.0g
- Protein 37.3g75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cool completely before storing in airtight containers in the refrigerator for up to 4 days. Freeze for up to 3 months. Note that pasta may absorb more liquid upon reheating; add extra broth or water if needed.
Variations: For a vegetarian version, omit the beef and use vegetable broth instead of beef bouillon. You can also swap the shell macaroni for ditalini or small elbow noodles.
Tips: If the soup becomes too thick after sitting, stir in a splash of water or broth before serving. Fresh basil added at the end of cooking can enhance the flavor profile.
