Vegetable Beef Minestrone

Vegetable Beef Minestrone

29 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Lindsay Perejma
Recipe by  Lindsay Perejma

“Plenty of vegetables, chick peas or beans of your choice plus pasta.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.

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Reviews (29)

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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 family 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!



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 spaghetti 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!



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 spaghetti.

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Amount Per Serving (6 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 26.3 g
  • 8%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 570 mg
  • 23%

Based on a 2,000 calorie diet



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Martha's Vegetable Beef Soup


next recipe:

V-Eight Vegetable Beef Soup