Minestrone Soup
This hearty Minestrone Soup is packed with flavor from tender vegetables, ground beef, and nourishing broth. It’s the perfect meal to warm up during the colder months, bringing a comforting taste of homemade goodness to your table.
This recipe was lovingly provided by Sandy Heaton
Minestrone Soup
A delicious, hearty soup filled with vegetables, ground beef, beans, and elbow macaroni, simmered in a savory broth. This classic Minestrone Soup is simple to prepare and can be customized with additional vegetables or spices as you like.
Ingredients
- 1 (28oz) can crushed tomatoes
- 1 pound lean ground beef browned
- 4 cups water
- 2 large carrots diced
- 2 (8oz.) cans tomato sauce
- 2 cups beef broth
- 1 Tablespoon dried parsley
- 1/2 teaspoon dried basil
- 1 teaspoon ground oregano
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 can garbanzo beans drained (can also use northern)
- 1 can kidney beans drained
- 1 1/3 cup mostaccioli macaroni uncooked
Instructions
- Brown ground beef.In a large pot, bring the crushed tomatoes, water, ground beef, carrots, tomato sauce, beef broth, parsley, basil, oregano, pepper, and garlic salt to a boil.Once boiling, lower the heat and simmer for 20 minutes, stirring occasionally.Add the garbanzo beans, kidney beans, and uncooked macaroni to the pot. Bring back to a boil and cook for another 15 minutes or until the macaroni is tender.Serve hot, and enjoy the delicious, hearty minestrone soup!
Notes
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- Optional Add-ins: You can add additional vegetables, such as celery or zucchini, for extra flavor and texture.
- Thickening: If you find the soup too thin, you can add a bit of cornstarch dissolved in water to thicken it up to your preferred consistency.
- Freezing Tip: This soup freezes well for up to 3 months. Just be sure to let it cool completely before freezing. Reheat on the stove when ready to serve.
