Mama's Hearty Minestrone Recipe -
Mama's Hearty Minestrone Recipe
  • READY IN 1 hr

Mama's Hearty Minestrone

Recipe by  

"I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  2. Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
  3. Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.
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  • Cook's Note:
  • You really can use any combination of vegetables you'd like besides the carrots and zucchini. Usually celery, spinach, and green beans are also used in minestrone, but I didn't have them when I made this recipe, so I just used broccoli. The best thing about soups is you totally have options!

Reviews More Reviews

May 19, 2014

Delicious! It is thick enough that in stretching it (by adding more pasta and chicken broth to make it more soup-y) for our large family of 8, it still maintained its rich, tomato taste. I love the fact that I can use whatever veggies I have on hand and it works well. I have had my share of bland minestrones before, so glad to find one so easy and full of flavor.

Feb 21, 2013

I made it vegetarian. Left out the meat and added a can of white kidney beans. I also used veg broth to replace the chicken broth. And it was still very flavorful!


12 Ratings

Aug 15, 2014


Apr 06, 2014

Excellent recipe. The soup was thick enough to be considered a stew. I replaced the pasta with kidney beans to add fiber and protein without the pasta carbs. I also used whole stewed tomatoes and ran them through the vitamix to make them a tad smoother. I'm the only one who likes chunky tomato texture. I used organic, grass-fed beef, and it was still an awesome deal to feed four people. We had some left over for lunch the next day. It was really, really great. I plan on using the base as a stew for whatever I've got in the fridge. It would be great as a chicken vegetable or vegetarian stew. I really love that it's so easy to make. Thanks so much, Jessipeer!

Aug 05, 2013

Very Good. I used Louisiana hot links , not ground beef, this made it even easier, no draining the beef. Zucchini and carrots, one can of baby white beans, out of basil, so I added about 1/4 tsp. of ground cumin and lots of oregano. Great go to soup. Thanks for the recipe

Apr 17, 2013

this was really good. i wouldn't change a thing!

Apr 11, 2013

Wow...this was great! Only change was chicken Parmesan sausage because we're cutting back on beef. Also added.kidney beans. Oh...I also added some back olives because I put them in almost everything.

Jan 12, 2013

This was very good. I used green beans, carrots, and zucchini. Would definately make again.


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 736 mg
  • 29%

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

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