Description
This Minestrone Soup is a hearty blend of beef, fresh vegetables, and pasta. It’s easy to prepare and packed with flavor, making it a perfect choice for a quick dinner or a comforting meal.
Ingredients
Scale
- 2 tablespoon olive oil
- 1 lb top sirloin cut into ½" cubes
- 1 cup carrots sliced into ½" circles
- 1 cup celery sliced into 1" pieces
- 3 garlic cloves minced
- 15 ounces canned diced tomatoes
- 15 ounces dark red kidney beans drained and rinsed
- 7 cups beef broth add an additional cup for leftovers if needed
- 2 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup ditalini pasta or other small pasta
- 1 cup zucchini quartered and sliced into 1" pieces
Instructions
- Season the beef with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat and sear the beef until browned on all sides. Remove the beef and set aside.
- Add the remaining olive oil, then add the onions, carrots, and celery to the pot. Sauté for 5 minutes before adding minced garlic.
- Return the beef to the pot along with tomatoes, kidney beans, broth, salt, basil, thyme, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then cover and reduce to a low simmer. Simmer for 60 to 75 minutes or until the beef is tender.
- Add the ditalini pasta and zucchini, cooking for an additional 10 minutes or until the pasta is al dente.
- Garnish with parsley and fresh parmesan cheese, if desired. Serve immediately.
Notes
Feel free to use any small pasta you have on hand if ditalini is unavailable.
For extra flavor, let the soup sit for a bit before serving to let the ingredients meld together.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg