Beefy Minestrone Food

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BEEF AND CANNELLINI BEAN MINESTRONE



Beef and Cannellini Bean Minestrone image

Provided by Giada De Laurentiis

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan

Steps:

  • In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

BEEF MINESTRONE SOUP



Beef Minestrone Soup image

This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long!

Provided by eraegra

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 lb stew meat, cut into small cubes
1/4 cup olive oil
1 tablespoon butter
1 medium onion, chopped
3 medium carrots, diced
2 celery ribs, diced
2 medium potatoes, peeled and diced
1 medium zucchini, diced
1 (16 ounce) can white beans, drained and rinsed (cannellini or great northern beans)
1 (15 ounce) can cut green beans, don't drain
1 (16 ounce) can diced tomatoes, don't drain
4 cups beef stock

Steps:

  • In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
  • Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
  • Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.

Nutrition Facts : Calories 541.5, Fat 31, SaturatedFat 9.3, Cholesterol 55.7, Sodium 971.2, Carbohydrate 43.3, Fiber 9.3, Sugar 7, Protein 24.9

SUPER EASY SPICY BEEF MINESTRONE SOUP



Super Easy Spicy Beef Minestrone Soup image

This is a real crowd pleaser. Nobody can tell I didn't spend lots of time preparing this. Even my very fussy-eater husband likes this! My sister-in-law gave me the recipe. I don't know where it came from...

Provided by Laura in Texas

Categories     Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb cooked lean ground beef
1 can ranch-style pinto beans, undrained
1 can rotel style diced tomatoes and green chilies, undrained
3 cans minestrone soup (I prefer Progresso Brand)

Steps:

  • Cook ground beef in a stock pot.
  • Season to taste.
  • I add a little pepper and dried minced onion.
  • Add the rest of the ingredients, undrained.
  • (Sometimes I put the tomatoes in a blender first because my husband hates tomato chunks.) Simmer, covered, about an hour until flavors blend.
  • Stir occasionally.

CHUNKY BEEF VEGETABLE MINESTRONE



Chunky Beef Vegetable Minestrone image

This is a personal favorite recipe of mine, initially derived from Canadian Living Magazine. Friends and family also love it and usually request the recipe so here is my version for all of you. There are lots of ways to easily make it your own by spicing it up a bit and it's a very filling soup that's quite healthy and great after a busy or cold day outside. Enjoy!

Provided by Dobby the kitchen e

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

3 strips cooked bacon (I use pre-cooked)
1/2 lb lean ground beef
2 carrots, finely sliced
2 cloves garlic, minced or crushed
1 large onion, finely chopped
1 stalk celery, finely chopped
2 bay leaves
1 teaspoon dry basil
1/2 teaspoon dried Italian seasoning
1 (28 ounce) can diced tomatoes
1 (900 ml) box beef broth (I use low sodium kind)
1/4 cup uncooked barley
1/2 cup egg noodles (I use extra fine)
salt, to taste

Steps:

  • Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
  • Cut bacon into small pieces and put in large stock pot.
  • Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
  • Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
  • Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
  • Bring to boil, cover, reduce heat and simmer for about 20 minutes.
  • Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
  • If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
  • Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.

Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 2.2, Cholesterol 32.1, Sodium 784.5, Carbohydrate 21.4, Fiber 4.4, Sugar 7.2, Protein 13.2

HEARTY BEEF AND RICE MINESTRONE SOUP



Hearty Beef and Rice Minestrone Soup image

This soup is even better the next day! It can be made using browned mini meatballs or browned sausage meat or ground beef in place of the beef cubes. If desired you can use all chicken or beef broth in place of water. This soup makes a filling main meal served with crusty buns on the side. If desired you could make this into a thick stew buy adding in a water/flour mixture to the simmering soup at the end of cooking and omitting the cooked rice.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h30m

Yield 10 (1-1/2 cups) approx

Number Of Ingredients 21

2 tablespoons butter
2 -3 tablespoons oil
1 1/2 lbs beef stew meat (cut into 1-inch cubes)
3 medium onions, chopped
2 -3 tablespoons fresh minced garlic
2 teaspoons dried red pepper flakes (optional or to taste)
1 -2 jalapeno pepper, seeded and chopped
3 medium carrots (peeled and diced)
2 celery ribs, diced
2 tablespoons dried Italian seasoning
1 teaspoon dried thyme
4 cups water
3 cups chicken broth or 3 cups beef broth
1 -2 tablespoon Worcestershire sauce
1 (28 ounce) can diced tomatoes (undrained)
3 medium potatoes (peeled and diced)
1 small zucchini (sliced about 1/4-inch thick)
1 (15 ounce) can red kidney beans (rinsed and drained)
salt and black pepper
1 cup cooked white rice (can use more)
grated parmesan cheese

Steps:

  • Melt butter with oil in a 6-quart pot (or larger) over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes) remove to a bowl.
  • Add in onions, red pepper flakes, jalapeno pepper (if using) carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed; saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time.
  • Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil.
  • Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender.
  • Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through.
  • Ladle into bowls and top with grated parmesan cheese.
  • Delicious!

Nutrition Facts : Calories 467.8, Fat 23.5, SaturatedFat 9, Cholesterol 76.9, Sodium 506, Carbohydrate 38.3, Fiber 7.1, Sugar 6.6, Protein 26.4

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