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.

Yield: 10 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 2.4g
  • Saturated fat: 0.7g
  • Protein: 18.3g
  • Carbohydrate: 29.3g
  • Cholesterol: 24mg
  • Iron: 2.5mg
  • Sodium: 524mg
  • Calories from fat: 10%
  • Fiber: 3.4g
  • Calcium: 46mg


  • 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


  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.
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