Minestrone soup is one of those timeless dishes that feels like a warm hug in a bowl. Rooted in Italian tradition, it’s hearty, colorful, brimming with vegetables, and comforting in every season. What makes it special is that it’s not just a soup-it’s a meal. With beef simmered to tender perfection, beans adding depth, vegetables lending freshness, and pasta or rice giving body, it’s the kind of dish that has nourished families for generations.
This recipe brings together the rustic charm of the countryside and the layered flavors of slow cooking. It’s economical, wholesome, and endlessly versatile. Plus, making minestrone is a bit of a ritual-you chop, you simmer, you stir, and the aroma fills your kitchen in the most satisfying way.
If you’ve never made it before, don’t worry. I’ll walk you through everything: the ingredients, step-by-step instructions, little insights into why certain choices matter, and even variations if you want to put your own spin on it.
Traditional Beef Minestrone Soup Recipe
Think of this as the classic, no-nonsense version of beef minestrone-one that’s hearty, deeply flavorful, and loaded with the textures that make every spoonful different from the last.
Ingredients Needed
Here’s the lineup for a rich, satisfying pot of beef minestrone:
- Beef chuck or stew meat – about 1 pound, cut into bite-sized cubes
- Olive oil – 2-3 tablespoons, for browning the beef and sautéing vegetables
- Onion – 1 large, chopped
- Carrots – 2 medium, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Zucchini – 1 medium, diced
- Potato – 1 large, cubed
- Green beans – 1 cup, trimmed and cut into small pieces
- Cabbage – 1 cup, shredded
- Canned tomatoes – 1 can (28 ounces), crushed or diced
- Tomato paste – 2 tablespoons
- Beef broth – about 6 cups
- Cannellini beans (or kidney beans) – 1 can (15 ounces), drained and rinsed
- Pasta – small shapes like ditalini, elbow, or shells (about 1 cup)
- Bay leaf – 1 or 2
- Fresh herbs – thyme, rosemary, and parsley
- Salt and black pepper – to taste
- Parmesan cheese – freshly grated, for serving
Cooking Instructions
This soup is all about layering flavors. Here’s how you’ll bring it together step by step:
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Brown The Beef
- Heat olive oil in a large soup pot over medium-high heat.
- Add the beef cubes in batches (don’t overcrowd) and sear them until they’re browned on all sides.
- Remove beef and set aside.
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Sauté The Base Vegetables
- In the same pot, add onion, carrots, and celery.
- Cook until softened and fragrant, about 5-6 minutes.
- Stir in garlic and cook another minute.
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Build The Broth
- Return beef to the pot.
- Add canned tomatoes, tomato paste, bay leaf, herbs, and beef broth.
- Bring to a boil, then lower heat to a gentle simmer.
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Simmer For Depth
- Cover partially and let it simmer for about 45-60 minutes, until beef is tender.
- Skim off any foam or excess fat as needed.
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Add The Vegetables
- Stir in potatoes, zucchini, green beans, and cabbage.
- Cook another 20 minutes until vegetables are tender.
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Finish With Beans And Pasta
- Add cannellini beans and dry pasta.
- Cook until pasta is al dente, about 10 minutes.
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Season And Serve
- Taste and adjust with salt, pepper, and a sprinkle of fresh parsley.
- Serve hot, topped with Parmesan.
Ingredient Insights
Every ingredient has a role in shaping this soup’s personality:
- Beef chuck: Its marbling makes it perfect for slow simmering-tender, juicy, and rich.
- Onion, carrot, celery (soffritto): The holy trinity of Italian cooking-this builds the foundation.
- Tomato paste: Adds concentrated umami and deep color.
- Cabbage & zucchini: They lighten the soup, balancing the heaviness of beef.
- Beans: Provide creaminess and earthiness-plus, they stretch the meal.
- Pasta: Not too much, just enough to make it hearty without turning it into a stew.
- Herbs: Rosemary and thyme bring that unmistakable Italian countryside aroma.
Expert Tips
Want your minestrone to taste like it simmered away in a Tuscan kitchen? Here’s how:
- Brown the beef well – Don’t rush this step; caramelization = flavor.
- Layer salt carefully – A pinch at every stage builds depth instead of a salty afterthought.
- Simmer slowly – Letting the soup cook gently tenderizes the beef and lets flavors meld beautifully.
- Cook pasta separately (optional) – If you expect leftovers, boil pasta separately and add when serving. Otherwise, the pasta may soak up too much broth.
- Use Parmesan rinds – Drop one into the pot while simmering for a subtle nutty richness.
Recipe Variations
Minestrone has always been a ’use what you have’ kind of soup. Here’s how you can play around with it:
- Protein swaps: Use ground beef, Italian sausage, or even shredded rotisserie chicken instead of beef chunks.
- Vegetable medley: Add spinach, kale, peas, corn, or mushrooms depending on the season.
- Grain options: Try rice, barley, or farro instead of pasta for a different texture.
- Broth base: Swap beef broth for chicken or vegetable broth for a lighter profile.
- Meatless version: Omit beef entirely-bulk it up with extra beans and hearty vegetables.
- Spice it up: Add a pinch of red pepper flakes for a subtle heat.
Final Words
Beef minestrone isn’t just soup-it’s tradition, comfort, and practicality in one pot. It’s the dish you serve when you want to feed a crowd, warm a soul, or simply use up what’s in the fridge while still making something spectacular. The beauty is in its flexibility: as long as you keep the basics (broth, beans, pasta, vegetables), you can adjust it endlessly to your liking.
FAQs
What Ingredients Are Typically Used In A Traditional Beef Minestrone Soup?
Traditional beef minestrone soup usually includes beef stew meat or ground beef, onions, carrots, celery, garlic, tomatoes, kidney beans or cannellini beans, pasta or rice, vegetable or beef broth, potatoes, zucchini, cabbage, and a variety of herbs such as basil, oregano, and thyme.
How Do I Prepare The Beef For Minestrone Soup?
The beef can be cut into small cubes for a hearty texture or browned as ground beef for a quicker cooking process. Brown the beef in a little olive oil until it develops a rich color before adding vegetables and broth.
Can I Make Beef Minestrone Soup In A Slow Cooker?
Yes. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Add broth, beans, pasta (or add pasta during the last 30 minutes of cooking to prevent overcooking), and seasonings. Cook on low for 6-8 hours or high for 3-4 hours.
What Is The Best Type Of Pasta To Use In Minestrone Soup?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best because they cook quickly and blend well with the soup’s texture. Avoid large or delicate pasta that may become mushy.
How Long Should Traditional Beef Minestrone Soup Simmer?
After browning the beef and sautéing vegetables, simmer the soup on low to medium heat for 45-60 minutes. This allows the flavors to meld and ensures the beef is tender. If using tougher cuts of beef, simmering for up to 90 minutes may be necessary.
Can I Freeze Beef Minestrone Soup?
Yes, but it is best to freeze the soup without pasta to prevent it from becoming mushy upon reheating. Store in airtight containers for up to 3 months. Add cooked pasta when reheating.
How Can I Make Beef Minestrone Soup Healthier?
Use lean beef cuts, reduce added salt, increase the variety of vegetables, and use whole-grain pasta or brown rice. Avoid heavy creams or cheese toppings to keep it light and nutritious.
Do I Need To Soak Beans Before Adding Them To The Soup?
If using canned beans, rinsing is sufficient. If using dried beans, soak them overnight or use a quick-soak method, and then cook them until tender before adding them to the soup to ensure proper texture and digestibility.
What Herbs And Spices Enhance The Flavor Of Beef Minestrone Soup?
Traditional herbs and spices include garlic, bay leaves, thyme, rosemary, oregano, basil, and parsley. Adding a pinch of crushed red pepper can give a subtle kick without overpowering the soup.
Can I Make A Gluten-free Version Of Beef Minestrone Soup?
Yes. Replace traditional pasta with gluten-free pasta, quinoa, or rice. Ensure that the broth and any canned ingredients used are certified gluten-free.