Beef and Cannellini Bean Minestrone

I have been making soup about once a week since the freezing cold winter hit New England. To me, there is nothing better than having a warm bowl of soup with a nice piece of crusty bread on a cold night. It's especially nice to curl up under a blanket with a bowl of soup when my beach house gets drafty and chilly.

This soup recipe is full of filling protein from the ground beef and beans. It is also loaded with nutrients from all of the veggies. Carrots and tomatoes add great flavor and make this a nice healthy meal to serve to your family. You could also replace the ground beef with ground turkey and replace the beef broth with vegetable broth if you want to make this minestrone even healthier.

I will definitely be making this minestrone again. It is very flavorful and has great texture. You can add, leave out or replace any ingredients to make this minestrone recipe your own, or leave it as is. However you choose to cook this, it will be sure to please!

Beef and Cannellini Bean Minestrone:
(recipe slightly adapted from:

3 tablespoons olive oil
1 onion, finely diced
2 carrots, peeled and diced
salt and pepper
8 ounces lean ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups beef broth
1 (28 ounce) can fire roasted diced tomatoes
1 (15 ounce) can cannellini beans, rinsed and drained
1 bay leaf
  1. In a large saucepan heat the olive oil over medium heat. Stir in the onion, carrots, salt and pepper. Cook for about 5 minutes, until the vegetables are tender.
  2. Increase the heat to high and stir in the ground beef and garlic. Cook until the ground beef is cooked through.
  3. Stir in the tomato paste. Add the broth, tomatoes, beans and bay leaf. Bring to a boil and then reduce to a simmer. Let the soup simmer for about 30 minutes.
  4. After the liquid is reduced by half, remove the bay leaf and season with salt and pepper. Serve with warm crusty bread and enjoy!


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