Minestrone Soup
Minestrone is a hearty Italian classic. It's a thick tomato-based soup with loads of vegetables, beef, and pasta. Minestrone means "big soup" thanks to the multitude of veggies that are thrown in. It's known for being made according to what vegetables are in season, so you won't find one recipe set in stone! Kick it up a notch and top with Parmesan, fresh parsley, or croutons!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course, Soup
Servings: 6 servings
- 1 lb ground beef
- 1 onion
- 1/2 head of napa cabbage
- 2 carrots
- 3-5 potatoes
- 3/4 cup cooked red beans
- 1/2 lb pasta
- 1 green pepper
- 1 box chicken broth
- 3 oz tomato paste
- 3-4 cloves of garlic
- 1 tbsp Italian seasoning
- 1 tsp Red pepper flakes
- 1 Bay Leaf
- Oil
- salt
- pepper
Read through entire recipe before getting started. Wash and dry all produce.
Cut onion in half and peel; then medium dice. Mince or grate garlic. Cut napa cabbage in half, thinly slice one half and reserve the other for another use. Cut carrots in half and slice into half moons about 1/2" thick. Chop potatoes into 1" pieces. Remove core from bell pepper and dice.
Heat 1 tbsp oil in a large pot over medium heat. Add ground beef, salt, and pepper, breaking apart with a spoon until fully cooked. Add onions, cabbage, carrots and potatoes. Sauté another 4-5 min. Add garlic, italian seasoning, bay leaf, and red pepper flakes. Cook another 1-2 min. Add tomato paste and cook another minute or two until aromatic and beginning to caramelize.
Add 1.5 cups water, chicken broth and pasta*, stir to incorporate. (* If using lasagna noodles, break into bite sized pieces). Bring to a boil then reduce heat to simmer. Cook simmering for 8-12 min or until pasta is al dente.
Add beans, bell pepper and a pinch of salt and pepper to taste. Let simmer for another 4-6 min until broth thickens.
Divide minestrone between bowls. Enjoy!