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

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.