Vegetable Beef Minestrone Recipe

Directions

In a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. Drain off the grease and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and red pepper flakes. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.
Simmer for about 20 minutes then put in the chickpeas and broken spaghetti. Cook covered, for about 10 minutes or until spaghetti is al dente. Remove the bay leaf before serving.

Nutrition

Amount Per Serving (6 total)

Calories
273 cal
14%

Fat
13.1 g
20%

Carbs
26.3 g
8%

Based on a 2,000 calorie diet

Reviews (29)

Rate This Recipe

Jenn

Apr. 29, 2007

"My whole family loved this soup! I found that it was going to be a bit thick and did add 3 times the broth and I also threw in some brocolli at the last minute. The seasonings were perfect for a fam..." See moreily who is not into hot spicy food, but it had a nice bite to it for flavor. I did omit the bacon as I did not have any but increased the ground beef to a pound and a half. We will definitely make this again!"

LESLIE30

Nov. 9, 2004

"this makes a superb soup! i chopped up a heavy half pound of stew meat, used a sprinkle of ground cayenne pepper instead of red pepper flakes, added a cup of dark red kidney beans & substituted the sp..." See moreaghetti with medium shells, (don't stir in the pasta until you're ready to serve). the soup is very thick so i followed the suggestion of doubling the stock. one more note: i deliberately made this soup the day ahead to allow the flavors to mingle. sprinkle on a little grated parmesan or romano cheese & you're good to go! thanks for this terrific recipe, lindsay!"

MEDEAJD

Oct. 15, 2004

"I made this recipe tonight and it was excellent. A few variations: I put 1/2 can chickpeas and 1/2 can red kidney beans instead of the full can of chickpeas. I also used pasta shells instead of spa..." See moreghetti."

More Reviews