I should have made a double batch of this Beef Minestrone soup.
I’m spending some time with our yougest daughter, Jackie, in Colorado Springs.
I arrived at Jackie’s apartment to find the fridge/freezer essentially empty. Naturally, I’m compelled to fill them with quick meals.
I started with beef minestrone.
Apparently, I underestimated how much Jackie would enjoy this soup. It was all we ate for lunch and dinner until it was gone.
I’ll definitely make another batch before I leave.
I would say this beef minestrone recipe is on the lighter side. If you’re looking for a more substantial bowl of soup, toss in some diced potatoes. If you’re feel especially creative, pureeing an extra can or two of beans will thicken this soup up quite a bit.
If you like a firm pasta . . .
. . . and you don’t anticipate eating the soup in one setting, consider cooking the pasta separately and adding to the soup when you reheat. This will prevent the pasta from sitting in the soup too long and becoming too soft.
Yes. We are picky about the texture of our pasta here…
For me, though, the simplicity of this recipe is what is so appealing.
I hope you like it!
Bridget - The Recipe Wench
Beef minestrone is a great soup choice year-round. I like to supplement this soup with seasonal vegetables (think zucchini, green beans and/or peas).
I've had great luck freezing this soup too. Super handy for those last-minute meals on busy days.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2-3 Tablespoons olive oil
- 1 Pound sirloin steak (or other lean steak), cut into 1-inch cubes
- 1 Medium onion, finely diced
- 3 Medium carrots, diced
- 2 Stalks celery, sliced or diced
- 3-4 Cloves garlic, minced
- 1 Teaspoon each basil and oregano
- 1/2 Teaspoon thyme
- Salt and pepper to taste
- 4 cups beef broth
- 2 cups water
- 1-1/2 cups dried pasta. Elbow, shell and ditalini are all good choices
- 1 Large (28 ounce) can crushed or petite diced tomatoes
- 1 Can (15 ounce) cannelini beans
- 1 Can (15 ounce) garbanzo beans
- 3 handfuls rough-chopped, fresh spinach
- 1/2 Cup minced fresh flat-leaf parsley
- Grated parmesan for topping
- Heat oil in large (4 quart) pot over medium high heat.
- Toss in steak, onions, carrots, celery and garlic.
- Cook for about 4-5 minutes.
- Season with basil, oregano and thyme as well as about 1 teaspoon each of salt and pepper
- Add beef broth and water.
- Bring to a boil.
- Add pasta and cook until al dente (about 8 minutes). *SEE NOTE
- Reduce heat to simmer and add tomatoes and beans.
- Simmer for about 10 minutes.
- Toss in spinach and parsley.
- Divide into bowls, top with parmesan and Enjoy!
My tip for cutting the steak is to place it in the freezer for 15 or 20 minutes. It's so much easier to cut a steak that is slightly frozen than one that isn't.
*Because we don't always eat this soup in one setting, I sometimes cook the pasta separately and add to the soup when I reheat it the following day. This helps prevent the pasta from sitting in the soup and getting too soft.
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