This delicious minestrone soup has a ton of vegetables in it. You are free to substitute other vegetables or components. Add grated Parmesan cheese before serving.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 slices bacon
- 1 cup chopped onion
- 4 cloves garlic, minced
- ⅓ pound ground beef
- 1 cup minced celery
- 1 cup cubed carrots
- 2 cups tomato puree
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (14 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup
- 5 cups water
- ¼ cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup chopped zucchini
- 2 cups spinach, rinsed and sliced
- 1 cup uncooked spinach pasta
- 1 (15 ounce) can garbanzo beans, drained
- ¼ cup chopped parsley
Instructions
- In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
- Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 8 g |
| Protein | 16 g |
| Saturated Fat | 6 g |
| Sodium | 1634 mg |
| Sugars | 13 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
OMGosh this soup is so hearty and filling! I used napa cabbage instead of spinach and kidney beans in place of the garbanzo beans! This is a pantry friendly recipe…use what ever you have on hand!
Great ingredient list. Easy to prepare & make it your own. Very hearty.
I made this for a Super Bowl party and it was widely enjoyed. This recipe makes a lot of soup! I used cannelloni beans instead of chick peas, added extra beef broth, and used no ground beef. Instead I cooked a pound of bacon, drained and crumbled it, then added to the soup. Delish! The parmesan cheese make a delightful addition at the end.
I made this for a Super Bowl party and it was widely enjoyed. This recipe makes a lot of soup! I used cannelloni beans instead of chick peas, added extra beef broth, and used no ground beef. Instead I cooked a pound of bacon, drained and crumbled it, then added to the soup. Delish! The parmesan cheese make a delightful addition at the end.
Very good. I used a pound of ground italian sausage instead of the hamburger and bacon. 10 minutes in the Instant Pot and dinner was done (for 2 days!).
This was very good! The only thing I will do differently next time is to double the initial cooking time to 30 mins ( the carrots weren’t done enough) and cut up the stewed tomatoes more .
I left out garbanzo beans and used a full pound of beef.
this is absolutely spectacular! and all the fresh veggies came out perfect. I was a little shocked about the French onion soup I must admit, but it added an awesome flavor boost. not hard or too time consuming either. I ate both with parmesan and without, it was great without but amazing with. it will be a staple in our house from now on, thanks for the recipe!
Delicious! Are it for 3 days and yummy each time. Add a second cup of noodles to it. We replaced the noodles with medium shell noodles. And they were so soft and good in it!
Best Minestrone I have ever made!!!!
I made this yesterday; craving comfort food during this New England cold spell. It’s a very hearty soup!! I did alter it a bit because I had a pot of homemade sauce on the stove cooking at the same time. So I substituted my sauce for the tomato purée.
I followed the recipe and enjoyed it a lot
Great and simple
I used this recipe as a base as I wanted the Bacon in it and substituted Chicken Italian Sausage for the Ground Beef as another reviewer suggested. The Chicken Italian Sausage soaked up most of the Bacon Fat which was fine with me. I saluted Onion, Celery and Carrots as well and then added Green Beans and Shredded Cabbage and New Potatoes as well as fresh garlic, Tuscan Italian Seasoning, 1 Quart Chicken Stock and 1 Quart Vegetable Stock with salt and pepper to taste. I used jarred Cannelloni Beans at the very end and I cooked Elbow Macaroni separately and added this to the bottom of the bowls as well as Coarsely Grated Parmesan and fresh Flat Leaf Parseley. It was Wonderful. My Husband loved it !!!
Cooked this recipe for a house filled with carnivorous middle-aged men who refuse to eat vegetables and it was a hit! I used spicy italian sausage and bacon, as well as a plethora of veggies from my refrigerator and added little red potatoes (I didn’t have any beans). I was very pleased with the taste; it came out perfect! Totally worth the time 😀
I did not have the bacon, hamburger, or red wine – but the soup was still excellent. It does make a lot, so might make only half a recipe next time
Oh my goodness gracious this is such a good recipe. Not being a fan of tomato based soups I was hesitant to try it but thank goodness I did because I loved it! It was also a big hit with the rest of the family. At first, the smell of the soup was not appealing but as I let it simmer and let all the flavours infuse, the whole house filled with an amazing aroma. I did add a bit more pasta and simmered for a half an hour more, so it was more like a stew than a soup. It was perfect on a cold winter’s night and we ate with gusto! We added some shredded cheese and a dollop of sour cream to change it up the next day. So yummy! This is a good soup to have on hand and add to your lunches. I would never get bored of this soup.
A “recipe” for minestrone would really be impossible to create, since there is no right or wrong in how one prepares it. It is simply a thick soup of mixed vegetables and pasta, sometimes with meat, most often not. Any kind of beans, pasta or vegetables are fine – it’s merely a matter of what’s in your garden, fridge, or what you like. Today I made my own stock with soup bones and meaty beef shanks, so I didn’t use any ground beef. I used small seashell pasta, tomato sauce I had put up myself, and Swiss Chard from my garden – as well as the other vegetables called for in this recipe, of course! I also added fresh garlic to the vegetables. The canned French onion soup, granted, was an unconventional and unusual addition, but you know what? It was good! What this MUST have (unless you’re weird like my husband and hate it) is a good sprinkle of freshly grated Parmesan or Romano. It’s just not the same without. Good road map for minestrone, Ann Satler! That’s a difficult one to put down!
One of the best soup recipes I’ve ever made. Makes a lot of soup but freezes wonderfully, I put it in small bowls to use for lunch. Only changes I made were navy beans instead of garbanzo and a different type of pasta so just use any of your favorites and the soup will be perfect.
What a great soup on a cold winter evening. I put the tomatoes, zucchini and added half of an anahiem peper into a food processor and put that into the soup. It’s the only way to get my kids to eat the zucchini or and tomatos. I don’t care for garbanzo beans so I put in a can of white beans (drained) and a can of white Kidney beans (drained). I also put in italian sausage instead of ground beef. I will absolutely make this again.
I made this soup the other day and thought it was very good. My only problem is when I make soup, it turns into a stew instead. I used 1 lb. sweet Italian sausage as that is what I had on hand. I used cut spaghetti and white kidney beans. I also used baby spinach. When I cook with a red sauce I generally add a pinch of sugar to take away some of the acidity. Will be making this dish again.