Minestone soup

Joelle Johnson


This soup is so yummy...

Don't let the long list of ingredients scare you. You probably have most of these things already in your kitchen. You can use whatever kind of bean that you have, and pasta as well. You can use just sausage or just ground beef as well. Use what you have. I have also added at times some cooked greens (spinach or collard) about a 1/2 cup to this soup (clened out the fridge:) LOL and it was delicious.

★★★★★ 1 vote


lb sausage (i used bob evans)
lb ground beef
onion, chopped
stalks celery,chopped
carrot chopped
1 can(s)
kidney beans, drained and rinsed
clove garlic, minced
1/2 c
red wine, (optional)
1 pkg
dry onion soup mix
1 Tbsp
worcestershire sauce
1 1/2 c
digitalini pasta, uncooked
2 Tbsp
1 can(s)
diced tomatoes
12 c
beef bouillon cubes
2 can(s)
beef stock
1 c
frozen mixed vegetables
seasonings of your choice (i used garlic & onion powder,paprika, italian seasoning, red pepper flakes, salt & pepper
olive oil & parmesan cheese (optional)


1In large stockpot place oil, adding carrots, onion, & celery. Saute for a couple of minutes. Add meat cooking until meat is done and veggies are tender breaking up meat as it cooks. When meat is done add garlic and saute and until fragrant.
2Add remaining ingredients (EXCEPT kidney beans,pasta and 2 cans of beef stock. Bring to a boil turn down heat & simmer for a couple of hours.
3Add kidney beans, turn heat up and bring to a boil. Add pasta stirring and cooking until done. Add additional broth if soup is too thick. The pasta will continue to absorb the broth. It will be thick. Adjust seasonings if necessary. Add additonal broth if soup gets too thick. Serve with a drizzle of olive oil and grated parmesan cheese. Goes great with crusty bread for dipping.

About this Recipe

Course/Dish: Vegetable Soup