Beef Minestrone

Beef Minestrone
Beef Minestrone

I first found a version of this recipe in 1999 in a magazine.  That same year I was given a big white enamel stock pot and, by coincidence, a Chicken Soup for the Soul book.

In that book there was a story about a boy whose best friend’s mother always had a pot of minestrone bubbling away on the stove in a big white enamel stock pot and how it made the home feel warm and loving.  She believed minestrone could “cure what ails you!”

After that I began regularly making this recipe, and I still love it 16 years later!  And I really love that it is made with leftover beef.  I always make it after I’ve made my Yankee Pot Roast.

Beef Minestrone


½ cup ditalini pasta (or other small pasta)
2 Tablespoons cooking oil (such as olive, vegetable or canola)
½ cup chopped onion (about 1 small onion)
1 carrot, chopped (about ¼ cup)
1 celery stalk, chopped (about ¼ cup)
1 clove garlic, minced
1 zucchini, cut into ¼” cubes (about ½ cup)
1 can (16-19 oz.) great northern or cannellini beans
1 can (14-15 oz.) crushed or diced tomatoes (about 1 ½ cups)
3 cups chicken broth or stock
1 cup cooked beef, diced


1.  Cook pasta according to package directions.  Drain and set aside.

2.  Meanwhile, heat oil over medium heat in a large pot or saucepan.  Add onions, carrots, celery and garlic.  Cook, stirring often, until onion is soft and translucent, about 8 minutes.

3.  Add zucchini, beans, tomatoes, and chicken broth.  Bring to a boil.  Reduce heat, cover and simmer for 15 minutes.

4.  Add beef and reserved pasta; simmer for another 5 minutes.  Salt and pepper to taste.  Serve topped with grated parmesan cheese, if desired.

Makes 4- 2 ½ cup servings

Adapted from Mr.Food's Easy Cooking May/June 1999

Beef Minestrone


  1. Replies
    1. I agree! Thanks for stopping by and commenting!

      Trisha @ Home Sweet Homemade


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