Ugh, is there anything better than a steaming bowl of soup on a chilly day? When the weather turns cold, I immediately start craving something warm and comforting. And let me tell you, this beef minestrone soup hits the spot every single time. Seriously, it’s like a hug in a bowl!
My family? They go absolutely crazy for it. Even my picky eater, little Timmy, asks for seconds (and sometimes thirds!). What I love most is that it’s packed with veggies, super flavorful, and honestly, so easy to throw together. You don’t have to be a gourmet chef to whip up a batch of this deliciousness.
I’ve been tweaking this recipe for years, and trust me, it’s a winner. It all started with my Nonna’s recipe (she was the queen of Italian cooking, by the way!), but I’ve added my own little touches over time. Now, this beef minestrone soup is a staple in our house, and I just know you’re going to love it too!
Why You’ll Love This Beef Minestrone Soup
Okay, so why should you even *bother* making this soup? Let me tell you, there are tons of reasons! It’s honestly one of my favorites. Think about this:
Hearty and Flavorful
This isn’t your wimpy, watery soup! We’re talking rich, beefy flavor that’ll warm you from the inside out. The browned ground beef and herbs create a depth of flavor that’s just…amazing. Seriously, you won’t be able to stop at one bowl.
Packed with Vegetables
I always feel good about serving this because it’s loaded with veggies. Carrots, celery, zucchini – it’s a nutritional powerhouse! You’re getting a good dose of vitamins and fiber without even trying. It’s a win-win!
Easy to Customize
Don’t have romano beans? No problem! Swap ’em out for kidney beans or cannellini beans. Hate zucchini? Leave it out! This recipe is super flexible, so you can easily adjust it to your liking. It’s all about using what you’ve got!
Simple to Make
I’m all about easy recipes, and this one definitely fits the bill. It’s mostly hands-off cooking once you get everything in the pot. Perfect for those busy weeknights when you need a quick and satisfying meal. You’ll thank me later!
Ingredients for Beef Minestrone Soup
Alright, let’s talk ingredients! Here’s what you’ll need to make this amazing beef minestrone soup. Don’t worry, it’s mostly stuff you probably already have!
- 2 tablespoons unsalted butter – because butter makes everything better, right?
- 1 cup yellow onion, diced into ¼ inch pieces – nobody wants big chunks of onion!
- 1 pound lean ground beef (454 grams) – I usually go for 90% lean.
- 5 leaves fresh sage, finely minced – trust me, fresh sage is key!
- 3 cloves garlic, finely minced – because garlic is life.
- 2 teaspoons kosher salt – adjust to your taste, of course!
- 1 teaspoon basil, dried – dried is fine here!
- 1 teaspoon oregano, dried – same with the oregano!
- 2 cups carrot, diced into ½ inch pieces – I like ’em a little chunky.
- 2 cups celery, diced into ½ inch pieces – gotta have that celery flavor!
- 2 cups zucchini, diced into ½ inch pieces – adds a nice mildness
- ½ teaspoon red pepper flakes – for a little kick!
- 2 cups romano beans (roughly 19 ounces or 540 millilitres) – canned is totally fine!
- 1 can cherry tomatoes (roughly 13 ounces or 398 millilitres) – I like the sweetness of cherry tomatoes!
- 4 cups water – simple as that!
How to Make Beef Minestrone Soup: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get cooking! Don’t worry, this beef minestrone soup recipe is super straightforward. Just follow these easy steps, and you’ll have a pot of deliciousness in no time.
Sauté the Aromatics
First, grab your favorite soup pot (mine’s a big cast iron one – love it!). Melt the butter over medium heat. Then, toss in the diced onion and cook for about 3-5 minutes, until they’re soft and translucent. Next, add the ground beef and break it up with a spoon. You want to brown the beef really well – that’s where all the flavor comes from! Cook it for about 8-10 minutes, until it’s no longer pink. Now, stir in the minced sage and garlic and cook for just about 30 seconds, until you can really smell that garlic. Mmm!
Combine and Simmer
Alright, now dump in the rest of the ingredients: carrots, celery, zucchini, red pepper flakes, romano beans, cherry tomatoes, and water. Give it all a good stir to combine. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least an hour. Seriously, don’t skimp on the simmering time! The longer it simmers, the more the flavors meld together and the better the beef minestrone soup tastes. I usually let mine go for about 90 minutes – it’s worth it!
Tips for the Best Beef Minestrone Soup
Want to take your beef minestrone soup to the next level? I’ve got a few tricks up my sleeve! First, don’t be afraid to adjust the seasoning to your liking. Taste as you go, and add more salt, pepper, or red pepper flakes if needed. If you’re short on time, you *can* get away with simmering for less than an hour, but trust me, the longer it simmers, the better it tastes!
Also, feel free to play around with the vegetables. Add some spinach or kale for extra nutrients. Or, if you’re feeling fancy, throw in some diced potatoes or butternut squash. Just make sure to adjust the cooking time accordingly. And hey, don’t worry if it doesn’t look perfect – it’s all about the flavor!
Ingredient Notes and Substitutions for Your Beef Minestrone Soup
Okay, let’s talk substitutions! Don’t have romano beans? No sweat! Kidney beans or cannellini beans work great. I’ve even used chickpeas in a pinch! Cherry tomatoes are my fave, but regular diced tomatoes are totally fine too. Just make sure to drain off some of the excess liquid.
Now, about the herbs… I *always* prefer fresh sage in this beef minestrone soup. The flavor is just so much brighter! But if you only have dried, that’s okay too. Just use about 1 teaspoon of dried sage instead of the fresh. And hey, don’t be afraid to experiment! That’s half the fun of cooking!
Serving Suggestions for Beef Minestrone Soup
Okay, so you’ve got this amazing beef minestrone soup… now what? Well, I always gotta have a big hunk of crusty bread for dipping – it’s a must! A simple side salad with a light vinaigrette is also a great addition. And hey, don’t forget a sprinkle of Parmesan cheese on top for extra flavor! It’s the perfect finishing touch.
How to Store and Reheat Your Beef Minestrone Soup
Got leftovers? Lucky you! This beef minestrone soup tastes even better the next day. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When you’re ready to eat, just reheat it on the stovetop or in the microwave until it’s nice and hot. Easy peasy!
FAQs About Beef Minestrone Soup
Got questions about this awesome beef minestrone soup? I got answers! Here are some of the most common questions I get asked. Hopefully, this helps you make the *perfect* pot!
Can I use different vegetables in my beef minestrone soup?
Absolutely! That’s the beauty of minestrone – it’s super adaptable! Feel free to swap in your favorite veggies. Green beans, potatoes, spinach—go wild! Just adjust the cooking time as needed, since some veggies cook faster than others. Don’t be afraid to experiment!
Can I freeze beef minestrone soup?
You bet! This soup freezes great. Just let it cool completely first. Then, pour it into freezer-safe containers or bags. When you’re ready to eat, thaw it overnight in the fridge, or use the defrost setting on your microwave. Reheat it on the stovetop and it’s good as new!
How long does beef minestrone soup last in the refrigerator?
Generally, your beef minestrone soup will stay good in the fridge for about 3-4 days. Just make sure you store it in an airtight container. Always give it a sniff and a look before you reheat it, just to be on the safe side. If it smells or looks off, toss it!
Estimated Nutritional Information for Beef Minestrone Soup
Okay, here’s a rough estimate of what you’re getting per serving: Calories: around 350. Fat: about 18 grams. Protein: a solid 22 grams. Carbs: roughly 25 grams. Keep in mind, it’s just an estimate!
Make Your Own Beef Minestrone Soup Today!
Seriously, what are you waiting for? Get in the kitchen and make this soup! And hey, leave a comment to let me know how it turned out! Share pics on Insta too!
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Ultimate Beef Minestrone Soup Recipe: It’s Delicious
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Italian
- Diet: Gluten Free
Description
A hearty and flavorful beef minestrone soup, perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced into ¼ inch pieces
- 1 pound lean ground beef (454 grams)
- 5 leaves fresh sage, finely minced
- 3 cloves garlic, finely minced
- 2 teaspoons kosher salt
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 2 cups carrot, diced into ½ inch pieces
- 2 cups celery, diced into ½ inch pieces
- 2 cups zucchini, diced into ½ inch pieces
- ½ teaspoon red pepper flakes
- 2 cups romano beans (roughly 19 ounces or 540 millilitres)
- 1 can cherry tomatoes (roughly 13 ounces or 398 millilitres)
- 4 cups water
Instructions
- Sauté onion. To your pot over medium heat add the onion and butter and sauté for 3-5 minutes or until the onions are translucent.
- Add beef. Next, add the ground beef to the pot and sauté breaking up the large chunks of beef with a wooden spoon. Cook until the meat is no longer pink and begins to caramelize, roughly 8-10 minutes.
- Add sage and garlic. Add the fresh sage and garlic to the pot and sauté until the garlic is fragrant approximately 30 seconds.
- Add remaining ingredients. Add the remaining ingredients to the pot, stirring well to combine. Bring to a boil and then put the lid on, reduce to a simmer and cook for 1 hour.
Notes
- Garnish with Parmigiano-Reggiano cheese for enhanced flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg
