Beef Minestrone

This is a great make-ahead soup, and it stores well in an airtight container in the refrigerator for up to 3 days. When reheating, add extra water or broth to thin the soup, if needed.


10 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 53 Minutes

Nutritional Information

Calories 208
Fat 2.4 g
Satfat 0.7 g
Protein 18.3 g
Carbohydrate 29.3 g
Cholesterol 24 mg
Iron 2.5 mg
Sodium 524 mg
Caloriesfromfat 10 %
Fiber 3.4 g
Calcium 46 mg


1 pound ground round
2 1/2 cups chopped onion (about 2 medium)
2 1/2 cups sliced carrot (about 5 carrots)
1 cup chopped celery (about 4 stalks)
4 garlic cloves, minced
1 (32-ounce) carton fat-free, less-sodium beef broth
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup water
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cubed zucchini (about 2 medium)
2/3 cup uncooked gnocchi or shell pasta


Heat a large Dutch oven over medium heat. Add beef; cook until browned, stirring to crumble. Remove beef with a slotted spoon, leaving drippings in pan.

Cook onion and next 3 ingredients in pan over medium heat 10 minutes; stir frequently. Add beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Stir in zucchini and pasta; bring to a simmer over medium heat. Cook, uncovered, 15 to 20 minutes or until pasta is tender. Return beef to pan; cook 5 minutes or until thoroughly heated.