Mama's Hearty Minestrone

Mama's Hearty Minestrone

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
jessispeer
Recipe by  jessispeer

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (8)

Rate This Recipe
c3veggies
1

c3veggies

I made it vegetarian. Left out the meat and added a can of white kidney beans. I also used veg broth to replace the chicken broth. And it was still very flavorful!

Elizabeth Wadsworth
0

Elizabeth Wadsworth

Excellent recipe. The soup was thick enough to be considered a stew. I replaced the pasta with kidney beans to add fiber and protein without the pasta carbs. I also used whole stewed tomatoes and ran them through the vitamix to make them a tad smoother. I'm the only one who likes chunky tomato texture. I used organic, grass-fed beef, and it was still an awesome deal to feed four people. We had some left over for lunch the next day. It was really, really great. I plan on using the base as a stew for whatever I've got in the fridge. It would be great as a chicken vegetable or vegetarian stew. I really love that it's so easy to make. Thanks so much, Jessipeer!

par4me
0

par4me

Very Good. I used Louisiana hot links , not ground beef, this made it even easier, no draining the beef. Zucchini and carrots, one can of baby white beans, out of basil, so I added about 1/4 tsp. of ground cumin and lots of oregano. Great go to soup. Thanks for the recipe

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 19.5 g
  • 6%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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