Beef Minestrone Recipe

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Beef Minestrone

Cindi Bauer


This is the best minestrone I've ever had!

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8 - 10


Stove Top


2 tablesp.
butter or margarine
1 to 1-1/4
cups beef stew meat, cut into 1/2" to 3/4"cubes
7 cups
2 (15 oz.)
cans tomato sauce
1 can
(14.5 oz.) whole tomatoes, cut-up
1/2 cup
finely chopped onion
1/2 cup
thinly sliced celery
4 tsp.
instant beef bouillon granules
2 tablesp.
dried, parsley flakes
1/2 to 1
teaspoon salt
1/2 tsp.
crushed, dried thyme
1/4 tsp.
black pepper
2 cups
shredded cabbage
1 cup
thinly sliced carrots
1 cup
thinly sliced zucchini
1 can
(15 oz.) grabanzo beans, drained
3/4 to 1
cup small elbow macaroni, uncooked
kraft grated parmesan cheese, for garnishing soup

Directions Step-By-Step

In a 6 or 8 quart Dutch Oven (over medium heat), melt butter or margarine.
Add the beef stew meat, and cook until the meat is browned.
Stir in the water and the next nine ingredients. Bring to a boil, then reduce heat to low.
Cover the Dutch oven, and simmer the stew meat for 1 to 1-1/4 hours, or until the meat is tender; stirring occasionally.
Add the cabbage and the next four ingredients. Return to a boil, then reduce heat to low.
Cover the Dutch oven, and simmer the soup for 20 to 25 minutes, until the vegetables are tender and the macaroni is done cooking; stirring occasionally.
Ladle soup into bowls, and top each portion with a generous sprinkling of grated parmesan cheese.

About this Recipe

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids