Description
This Beef And Macaroni Minestrone Soup is a comforting and satisfying meal that combines tender beef, macaroni, and vibrant vegetables in a rich tomato-based broth. Perfect for chilly evenings, this dish is easy to prepare and sure to please the whole family.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef (85-90%)
- 1 chopped onion
- 2 chopped carrots
- 2 chopped celery stalks
- 3–4 cloves fresh garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2–3 tablespoons tomato paste
- 4 cups beef broth
- 2 cups water
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon balsamic vinegar (optional)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 diced zucchini
- 2 cups fresh spinach
- 1 cup small elbow macaroni
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add your ground beef and cook, breaking it apart with a spoon, until it's fully browned and no pink remains, about 5-7 minutes. Drain any excess fat from the pot.
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot with the browned beef. Sauté for about 5-8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant. Then, add the tomato paste and cook it for 2-3 minutes, stirring constantly.
- Pour in the canned diced tomatoes (undrained), beef broth, and about 2 cups of water. Stir in the Italian seasoning, any additional dried herbs, salt, and black pepper. If using balsamic vinegar, add it now. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes.
- Stir in the rinsed and drained kidney beans and the diced zucchini. Continue to simmer the soup for another 10-15 minutes, or until the zucchini is tender-crisp.
- Add the macaroni directly to the simmering soup. Cook according to package directions, usually about 7-10 minutes, or until the pasta is al dente. Stir frequently to prevent sticking.
- Finally, stir in the fresh spinach and cook for just 1-2 minutes until wilted. Taste the soup and adjust seasonings if necessary. Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and fresh chopped parsley or basil. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: To avoid mushy macaroni, cook it only until it's al dente. You can also cook the macaroni separately and add it to individual bowls before serving. Feel free to add seasonal vegetables or adjust the consistency with more broth or water as needed.