“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!” - by jessispeer
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 237 cal
- 12%
- Fat
- 11.9 g
- 18%
- Carbs
- 19.5 g
- 6%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"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!..." See more"
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