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Beef Minestrone

Prep time 12 mins
Cook time 53 mins
Yield 10 servings (serving size: 1 1/4 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection