Beef and Vegetable Minestrone Soup

• 2 tablespoons olive oil
• 1 pound beef stew meat, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 carrot, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (15-ounce) can diced tomatoes
• 4 cups beef broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup small pasta shells
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add beef and cook until browned on all sides. Remove and set aside.
2. 2 In the same pot, sauté onions, garlic, celery, and carrot until softened.
3. 3 Add zucchini and green beans, cooking for another 2 minutes.
4. 4 Stir in diced tomatoes, beef broth, cannellini beans, and reserved beef. Bring to a boil.
5. 5 Reduce heat, add pasta, basil, and oregano. Simmer until pasta is tender, about 10 minutes.
6. 6 Season with salt and pepper to taste. Serve hot.

Equipment

• Large pot
• Wooden spoon

Variations

• Add spinach or kale for extra greens in the last 5 minutes of cooking.
• Substitute chicken for beef for a lighter option.

Substitutions

• Use ground beef if cubed beef isn't available.
• Substitute vegetable broth for a vegetarian version.

Pairings

• Crusty Italian bread
• Parmesan cheese

Nutrition

Tips

• For a richer flavor, use homemade beef broth.
• Add a splash of red wine with the tomatoes for extra depth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth to loosen.

Serving Suggestions

• Serve with crusty bread and a sprinkle of Parmesan cheese.
• Pair with a simple green salad for a complete meal.

FAQ