Ground Beef Minestrone

3 reviews, 3 star(s). 50% would make again

Ready in 45 minutes

Try this Ground Beef Minestrone recipe, or contribute your own.


1419 9/17 mililiters Beef broth
236 13/22 mililiters elbow macaroni
236 13/22 mililiters Onion; finely chopped
2 large cloves garlic; minced
4 13/14 mililiters Dried Oregano
4 13/14 mililiters Dried basil
2 6/13 mililiters Dried thyme
340 4/21 grams Lean ground beef
1 28-oz can peeled tomatoes
1 medium Zucchini
1 10-oz package frozen mixed vegetables
1 15-oz can kidney beans
Red wine vinegar
Parmesan cheese; grated

Original recipe makes 5



Bring broth to a boil in a soup pot; add macaroni. Cook until al dente; cover and remove from heat. Heat oil in a 12" frying pan. Add onion, garlic and herbs and saute until onions are translucent. Stir in ground beef, breaking it up with a fork, and cook until beef is no longer pink. Break up tomatoes, removing tough stalk ends, and add to meat. Add zucchini and mixed vegetables and simmer for 15 minutes. Add to the broth and macaroni, along with the kidney beans and their liquid. Season with salt, pepper and red wine vinegar to taste. Garnish with Parmesan cheese. Per Serving: Calories: 485, Protein: 27 g, Carbohydrate: 48 g, Fat: 21 g, Saturated Fat: 7 g, Cholesterol: 52 mg, Sodium: 1,561 mg. Fiber: 10 g. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Lin Fields and Carole Walberg

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What kind of measurements are those?
abceletson 1y ago

[I made edits to this recipe.]
rowan 11y ago

This meal was very easy to make, and yet produced a very satifying and hearty one-dish meal. I added less beef broth to the final dish, to make it less "soup-like".
inky 11y ago

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