MINESTRONE WITH MEAT RECIPES

MINESTRONE SOUP WITH MEAT RECIPE - ITALIAN.FOOD.COM

Minestrone Soup With Meat Recipe - Italian.Food.com image

This is a hearty soup that tastes wonderful! A friend of mine gave this recipe to me from a "soup bar" we had a church. Thank you Betty! Not low fat - just loaded with flavor! Serving size unknown. You can double this recipe and freeze some for later. OAMC

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1 lb ground beef, browned
1 cup diced onion
1 cup diced celery
1 cup sliced carrot
2 garlic cloves, minced
1 (16 ounce) can tomatoes, stewed
1 (15 ounce) can tomato sauce
1 (15 ounce) can red kidney beans, drained
2 cups water
5 teaspoons beef bouillon granules
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon black pepper
2 cups cabbage, shredded
1 cup frozen green beans (fresh and canned will do)
1/2 cup miniature pasta shells

Steps:

Add all ingredients into large pot.
Simmer for 45 minutes.
Add shells or other pasta about 13 minutes before serving.

Nutrition Facts : Calories 173.9, FatContent 6.1, SaturatedFatContent 2.3, CholesterolContent 25.7, SodiumContent 427.1, CarbohydrateContent 18.4, FiberContent 5, SugarContent 4.4, ProteinContent 12.1

MAMA'S HEARTY MINESTRONE RECIPE | ALLRECIPES

Mama's Hearty Minestrone Recipe | Allrecipes image

I concocted this dish using my family's recipe and another recipe I found online as guidelines, while also putting my own spin on it. What it turned into was the best minestrone my family has had yet! My husband likes his soups with hardly any broth; thus, 'hearty minestrone!' Enjoy!

Provided by jessispeer

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground beef
1 (14.5 ounce) can low-sodium chicken broth
2 (14.5 ounce) cans diced tomatoes
2 cups tomato sauce
½ cup water, more if needed
2 cups diced carrots
1 zucchini, sliced and quartered
1 green bell pepper, diced
1 tablespoon dried basil
1?½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 cup finely chopped broccoli
½ cup elbow macaroni
¼ cup shredded Parmesan cheese, or more to taste

Steps:

Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 237.2 calories, CarbohydrateContent 19.5 g, CholesterolContent 37.9 mg, FatContent 11.9 g, FiberContent 4.2 g, ProteinContent 14.7 g, SaturatedFatContent 4.3 g, SodiumContent 735.8 mg, SugarContent 8.1 g

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