Description
At its core, Thick & Hearty Beef Minestrone Soup is a thick Italian soup that marries tender browned beef with a colorful array of diced vegetables, beans, pasta, and herbs in a savory tomato-beef broth. While traditional Italian minestrone is primarily a vegetarian dish made with whatever fresh vegetables are in season, this hearty variation introduces cubed beef chuck or stew meat to add deep savory notes, rich natural gelatin, and extra protein.
Ingredients
For the soup
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450 g (1 lb) beef stew meat, cut into small cubes
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2 tablespoons olive oil
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1 medium onion, diced
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2 medium carrots, peeled and diced
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2 celery stalks, diced
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3 cloves garlic, minced
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2 tablespoons tomato paste
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1 can (400 g / 14 oz) diced tomatoes
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6 cups (1.4 liters) beef broth
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1 can (400 g / 14 oz) kidney beans, drained and rinsed
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1 can (400 g / 14 oz) cannellini beans, drained and rinsed
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1 medium zucchini, diced
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1 cup chopped green beans
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1 cup small pasta, such as elbow macaroni or ditalini
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon dried thyme
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1 bay leaf
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½ teaspoon smoked paprika (optional)
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Salt and freshly ground black pepper, to taste
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2 cups fresh spinach or chopped kale
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1 tablespoon Worcestershire sauce (optional)
For serving
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Grated Parmesan cheese
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Fresh chopped parsley
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Crusty bread or garlic bread
Instructions
1. Brown the beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef with salt and black pepper. Add it to the pot in batches and brown on all sides for about 5–7 minutes. Avoid overcrowding the pot so the beef develops a rich, flavorful crust.
Transfer the browned beef to a plate.
2. Sauté the vegetables
In the same pot, add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
Add the garlic and tomato paste. Cook for another 1–2 minutes, stirring frequently, until fragrant and the tomato paste darkens slightly.
3. Build the broth
Pour in a little beef broth and scrape the browned bits from the bottom of the pot.
Return the beef to the pot. Add the remaining beef broth, diced tomatoes, kidney beans, cannellini beans, oregano, basil, thyme, bay leaf, smoked paprika if using, and Worcestershire sauce if desired.
Stir well and bring the mixture to a gentle boil.
4. Simmer until the beef is tender
Reduce the heat to low, cover partially, and simmer for 35–45 minutes, stirring occasionally, until the beef is becoming tender.
If your beef cubes are larger or particularly tough, allow extra simmering time until fork-tender.
5. Add the remaining vegetables
Stir in the zucchini and green beans. Simmer for another 8–10 minutes, until the vegetables are tender but not mushy.
6. Cook the pasta
Add the pasta directly to the soup and simmer according to the package instructions, usually 8–10 minutes, until al dente.
Stir occasionally to prevent the pasta from sticking. If the soup becomes too thick, add extra beef broth or hot water until it reaches your preferred consistency.
7. Finish with greens
Stir in the spinach or kale and cook for 2–3 minutes, until wilted and tender.
Remove the bay leaf. Taste and adjust the seasoning with additional salt and black pepper.
8. Serve
Ladle the hot soup into bowls and finish with grated Parmesan and fresh parsley.
Serve immediately with crusty bread or garlic bread for a hearty, satisfying meal.
Notes
Thick & Hearty Beef Minestrone Soup is comfort food at its best, combining tender beef, nourishing vegetables, creamy beans, and pasta in a rich Italian-inspired broth. Pair it with warm garlic bread and a sprinkle of Parmesan for a cozy meal the whole family will love. ❤️
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 420 kcal