Vegetable Beef Minestrone Recipes

VEGETABLE MINESTRONE

Vegetable Minestrone image

My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.-Alice Peacock, Grandview, Missouri

Provided by Taste of Home

Categories Lunch

Time 6h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian-style stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

Steps:

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1027mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.

VEGETABLE BEEF MINESTRONE

Vegetable Beef Minestrone image

Plenty of vegetables, chick peas or beans of your choice plus pasta.

Provided by Lindsay Perejma

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 slices bacon, chopped
½ pound lean ground beef
2 carrots, chopped
2 cloves garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
¼ teaspoon crushed red pepper flakes
1 (14.5 ounce) can stewed tomatoes
1 (10.5 ounce) can beef broth
1 (15 ounce) can chickpeas (garbanzo beans), drained
2 ounces spaghetti, broken into pieces

Steps:

In a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. Drain off the grease and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and red pepper flakes. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.
Simmer for about 20 minutes then put in the chickpeas and broken spaghetti. Cook covered, for about 10 minutes or until spaghetti is al dente. Remove the bay leaf before serving.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 26.3 g, Cholesterol 34.7 mg, Fat 13.1 g, Fiber 4.3 g, Protein 13 g, SaturatedFat 4.7 g, Sodium 570 mg, Sugar 4.8 g

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