Best Beef Minestrone Recipes

BEEF AND CANNELLINI BEAN MINESTRONE

Steps:

• In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

SLOW COOKER BEEF MINESTRONE SOUP

Steps:

• In a medium skillet, brown ground beef until completely cooked.
• Place your ground beef, diced tomatoes, carrots, potatoes, celery, onion, garlic, Italian seasoning, salt and pepper into your slow cooker.
• Add in beef stock, water, and tomato juice.
• Cover and cook on low heat 6-8 hours or high 3-4 hours.
• After cooking time is up, add in red kidney beans, cannellini beans, zucchini, pasta, and green beans. Cook on high heat for an additional 15 minutes or until pasta is tender.

BEEF MINESTRONE SOUP

Steps:

• In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
• Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
• Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.

CROCK POT GROUND BEEF MINESTRONE SOUP

Steps:

• Brown ground beef along with onion, celery, green pepper, and garlic.
• Boil 3 C of water and mix in beef & chicken bouillon.
• Put all ingredients into crock pot and stir.
• Cook on high 2 hours, low for 3 - 5 hours or if you want to extend the cooking time all on low for 8 - 10 hours or to your desired doneness of the veggies.

VEGETABLE BEEF MINESTRONE

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.

BEEF MINESTRONE

Steps:

• In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of Parmesan cheese.

PRESSURE COOKER MINESTRONE SOUP WITH BEEF

Steps:

• Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot®) set on Saute mode. Add beef; saute until browned on the outside, about 6 minutes. Remove from pot.
• Heat remaining olive oil in the pressure cooker. Add onion, carrots, celery, and garlic. Saute until vegetables are softened, scraping the browned bits into the mixture. Turn off Saute mode.
• Return beef and drippings to the pressure cooker. Add tomato sauce, broth, spinach, wine, pasta, green beans, basil, and oregano. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow about 8 minutes for pressure to build.
• When timer is done, let minestrone sit, 1 to 2 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add black beans; season with salt and pepper.

SUPER EASY SPICY BEEF MINESTRONE SOUP

Steps:

• Cook ground beef in a stock pot.
• Season to taste.
• I add a little pepper and dried minced onion.
• Add the rest of the ingredients, undrained.
• (Sometimes I put the tomatoes in a blender first because my husband hates tomato chunks.) Simmer, covered, about an hour until flavors blend.
• Stir occasionally.

HEARTY BEEF AND RICE MINESTRONE SOUP

Steps:

• Melt butter with oil in a 6-quart pot (or larger) over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes) remove to a bowl.
• Add in onions, red pepper flakes, jalapeno pepper (if using) carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed; saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time.
• Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil.
• Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender.
• Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through.
• Ladle into bowls and top with grated parmesan cheese.
• Delicious!

CHUNKY BEEF VEGETABLE MINESTRONE

Steps:

• Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
• Cut bacon into small pieces and put in large stock pot.
• Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
• Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
• Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
• Bring to boil, cover, reduce heat and simmer for about 20 minutes.
• Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
• If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
• Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.

GROUND BEEF MINESTRONE SOUP

Steps:

• Brown ground beef in nonstick skillet.
• Combine browned ground beef, onion, garlic, stewed tomatoes, kidney beans, corn, celery, zucchini, and macaroni in slow cooker.
• Dissolve bouillon cubes in hot water. Combine with salt and Italian seasoning. Add to slow cooker.
• Cover. Cook on LOW 6 hours.

BEEF MINESTRONE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain. Add the water, potatoes, tomatoes, cabbage, carrots, celery, rice, thyme, bay leaf and cover and simmer for 1 hour.
• Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of parmesan.

BEEF AND CANNELLINI BEAN MINESTRONE

Steps:

• In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan

BEEF AND CANNELLINI BEAN MINESTRONE

Steps:

• In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan

BEEF MINESTRONE RECIPE - GENIUS KITCHEN

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain. Add the water, potatoes, tomatoes, cabbage, carrots, celery, rice, thyme, bay leaf and cover and simmer for 1 hour.
• Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of parmesan.