Winter Minestra Recipe -
Winter Minestra Recipe
  • READY IN 45 mins

Winter Minestra

Recipe by  

"This beef-based minestra is great for cold winter days. Serve in individual bowls with Parmesan cheese and parsley sprinkled over the top."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Crumble the ground beef into a large stockpot set over medium heat. Cook and stir until meat is no longer pink. Drain off excess grease and add the olive oil. Heat the oil and add the garlic and onion; cook and stir until the onion is tender. Add cauliflower, jalapenos, shallot and mushrooms. Season with salt and cook for 8 to 10 minutes to release the water from the vegetables.
  2. Pour in the stewed tomatoes and season with red pepper flakes. Stir aggressively to break up the tomatoes. Pour in the beef broth and mixed vegetables and bring to a simmer. Cook until frozen vegetables are tender. Taste and adjust salt and pepper before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2008

Fantastic - a nice gut filling soup for this crazy Montana winter. Add a little red wine and it'll drive the people wild!

Most Helpful Critical Review
Oct 04, 2013

As written this was really bland. I added a teaspoon each of dried basil and oregano, which helped add flavor.


10 Ratings

Sep 30, 2009

I only used one can of beef broth and added a lot of garlic salt and about 1 tsp of Italian seasoning. I also omitted the bag of frozen veggies but took the advice of a prior reviewer and added about 1 c. of red wine. My husband loved it! Topped with aged parmesean and served with fresh beer bread!

Feb 24, 2009

This turned out quite good, a really nice soup/stew. Liked the flavor with the peppers and spice, I added more. A quick and easy recipe suggestion that can easliy have different veggies or spices added or substitied to it.

Jul 28, 2009

This is a great recipe! I didn't have mushrooms but added a package of Knorr Vegetable soup mix. So yummy!

Feb 08, 2011

I'm usually opposed to ground beef in soup, but since I that's all I had, I found this recipe. Not bad! I basically used this as a jump-off point for all the fresh veggies I had sitting around that needed to be used -- a head of cauliflower, bunch of broccoli, carrots, squash, onion. Since I was out of tomatoes, I used a can of tomato paste. Also used two beef bouillon and two chicken/tomato bouillon, since that's what I had. I also wanted to thicken it and stretch it some, so added about a 1/2 cup barley. So, basically I barely followed the recipe at all... but I am of the opinion that it's hard to go wrong making soup. Throw in what you have, throw in some spices, let it simmer and voila: soup. This is a great starting point recipe.

Jan 25, 2011

Very easy to make & my kids LOVED it!

Dec 11, 2009

Not very flavorful and I followed the recipe exactly.


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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 554 mg
  • 22%

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

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