Vegetable Beef Minestrone Recipe -
Vegetable Beef Minestrone Recipe
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Vegetable Beef Minestrone

Recipe by  

"Plenty of vegetables, chick peas or beans of your choice plus pasta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. In a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. Drain off the grease and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and red pepper flakes. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.
  2. Simmer for about 20 minutes then put in the chickpeas and broken spaghetti. Cook covered, for about 10 minutes or until spaghetti is al dente. Remove the bay leaf before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2007

My whole family loved this soup! I found that it was going to be a bit thick and did add 3 times the broth and I also threw in some brocolli at the last minute. The seasonings were perfect for a family who is not into hot spicy food, but it had a nice bite to it for flavor. I did omit the bacon as I did not have any but increased the ground beef to a pound and a half. We will definitely make this again!

Most Helpful Critical Review
Feb 12, 2007

I made this minus the ground beef - I just didn't really like the idea of it. As written it was ok, but it needed more seasoning - freshly ground pepper, garlic powder, and a splash of Worcestershire sauce. The chick peas were ok, but I think I would have preferred kidney beans. Thanks.

Nov 09, 2004

this makes a superb soup! i chopped up a heavy half pound of stew meat, used a sprinkle of ground cayenne pepper instead of red pepper flakes, added a cup of dark red kidney beans & substituted the spaghetti with medium shells, (don't stir in the pasta until you're ready to serve). the soup is very thick so i followed the suggestion of doubling the stock. one more note: i deliberately made this soup the day ahead to allow the flavors to mingle. sprinkle on a little grated parmesan or romano cheese & you're good to go! thanks for this terrific recipe, lindsay!

Oct 15, 2004

I made this recipe tonight and it was excellent. A few variations: I put 1/2 can chickpeas and 1/2 can red kidney beans instead of the full can of chickpeas. I also used pasta shells instead of spaghetti.

Oct 18, 2004

Fantastic! Try it. This is the world's best minestrone, and incredibly quick and easy to make. But use two cans of beef broth unless you like a very, very thick soup.

Aug 29, 2002

Different from most minestrones I've tasted, but very good and very easy. Seemed a bit thick for my taste, but that was easys to fix.

Dec 09, 2006

This soup was outstanding! I'm a big fan of soups and have several cookbooks dedicated souly to soup, so I have cooked many. This one was one of the best I've ever made! The only changes I made were: no bacon (personal preference), no celery because I didn't have any, and I used a whole pound of beef, an extra can of white beans and two extra cups of broth. There was not one drop leftover! My children (all four) and my husband ate several servings each. Thank you for what will become a family favorite!

Jan 03, 2012

This is a very nice simple soup recipe with good seasonings. My family liked it a lot. It needed more liquid, and I added about a cup of water toward the end of the cooking time. Other than that I made it just as submitted.


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 570 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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