Beef Minestrone Soup
  • 1 pound ground beef
  • 2 large carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 medium zucchini, cut into ½" dice
  • 6 cups reduced sodium chicken broth
  • 2 cans cannelloni beans, rinsed and drained
  • 2 cans fire roasted diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 tablespoon Italian Seasoning
  • ¼ teaspoon pepper
  • Pinch of hot pepper flakes
  • 1 cup Ditalini Pasta, or other small pasta
  • Fresh Italian Parsley
  • Parmesan Cheese
  1. In a large Dutch Oven cook beef, carrots, celery and onion over medium heat until meat it is no longer pink. Drain. Add the diced zucchini and minced garlic, cook for 2 minutes.
  2. Add broth, beans, tomatoes, tomato paste, bay leaves, Italian Seasoning, pepper, red pepper flakes. Bring to a boil. Reduce heat and simmer covered for about 30 minutes. Uncover and add pasta. Simmer uncovered until pasta is al dente, about 6-8 minutes.
  3. Ladle into bowls and garnish with fresh Italian Parsley and Parmesan Cheese.
  4. Cook's Note: This soup freezes really well. Cook it up to the point before you add the pasta. I ladle into ziplock bags and freeze flat in the freezer. When your ready to use, just thaw and heat soup to a simmer and add your pasta. Cook until pasta is al dente.
Recipe by Sunflower Supper Club at