Beefy Minestrone

Total Time Prep: 20 min. Cook: 6-1/2 hours
Yield 8 servings (3 quarts)
Test Kitchen Approved
This beef minestrone soup recipe is like a meal all in one bowl! It's packed with vegetables, beef and pasta for a tasty melange of flavors in every bite. This soup is totally customizable and it practically makes itself in a slow cooker.

Ingredients

  • 6 cups chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 beef top round steak (1 pound), cut into 1/2-inch cubes
  • 15 fresh baby carrots, halved
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup dry red wine
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 cup uncooked ditalini or other small pasta
  • Optional: Fresh oregano and shredded Parmesan cheese

Directions

  1. Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender.
  2. Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.

Nutrition Facts

1-1/2 cups: 255 calories, 3g fat (1g saturated fat), 35mg cholesterol, 1124mg sodium, 33g carbohydrate (7g sugars, 6g fiber), 21g protein.

I know lots of minestrone recipes don't contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful, and soul-satisfying. —Juli Snaer, Enid, Oklahoma
Recipe Creator

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