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Beef Minestrone Soup

A hearty and comforting soup filled with tender beef, colorful veggies, and wholesome beans, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound beef stew meat cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes, with juices
  • 4 cups beef broth
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 cup green beans trimmed and cut
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta like ditalini
  • 1 cup fresh spinach or kale chopped

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener

Method
 

  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the beef stew meat and brown it on all sides.
  3. Stir in the chopped onion, carrots, and celery.
  4. Add the minced garlic and sauté for another minute.
  5. Add the diced tomatoes with their juices to the pot.
  6. Pour in the beef broth and add the kidney beans.
  7. Stir in the dried oregano and basil, then season with salt and pepper.
  8. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes.
  9. Mix in the green beans and pasta, allowing them to cook for about 10 minutes.
  10. Stir in the chopped spinach or kale just before serving.

Notes

Allow the soup to cool and refrigerate overnight for the flavors to deepen even more.