Vegetable Beef Minestrone

Vegetable Beef Minestrone

29

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

Ingredients

1 h 15 m {{adjustedServings}} servings 273 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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
  1. 36 Ratings

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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...

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 ...

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 ...