Minnestrone Soup

This is a meat-lover’s take on classic minestrone. Ground beef gets browned with onion and garlic first, building a savory base that sets this apart from lighter vegetable-only versions.

The broth comes together from beef stock, beef soup base, and canned tomatoes broken into chunks. It’s a double-down on beefy flavor that makes the soup feel like a full meal, not just a starter. Kidney beans, carrots, green beans, and lima beans go in next, simmering until the carrots are tender and the beans soak up all that seasoned broth.

The pasta goes in last. This is important. Add it too early and it turns to mush as it absorbs all the liquid. Wait until the vegetables are nearly done, then cook the shells right in the soup until just al dente.

Pro Tips

• Fresh herbs instead of dried Italian seasoning make a noticeable difference. Add them in the last 5 minutes so they stay bright.
• Break the canned tomatoes by hand right in the pot. A knife gives you too-uniform pieces.
• This soup thickens as it sits. Add a splash of broth or water when reheating leftovers.
• Don’t drain the kidney beans. That starchy liquid helps thicken the broth naturally.

Variations

• Swap ground beef for Italian sausage (casings removed) for a spicier, more robust version.
• Use ditalini or elbow macaroni instead of shells.
• Add chopped zucchini and spinach in the last few minutes for extra vegetables.