Beef Minestrone

Beef Minestrone Soup (Great for Leftover Beef!)

I first discovered a version of this Beef Minestrone recipe back in 1999 while flipping through a cooking magazine. That same year, I was gifted a big white enamel stock pot and a Chicken Soup for the Soul book. In that book was a heartwarming story about a boy whose best friend’s mother always had a pot of minestrone simmering away in a similar white stock pot. The aroma made their home feel warm, comforting, and full of love—and she believed a bowl of minestrone could “cure what ails you.”

This hearty minestrone has remained one of my favorite soups for decades. One thing I especially love is that it’s made with leftover cooked beef, making it the perfect recipe to follow a Sunday Yankee Pot Roast. It’s wholesome, budget-friendly, and packed with vegetables—ideal for cozy weeknight dinners.

Beef Minestrone

Ingredients

½ cup ditalini pasta (or any small pasta)
2 Tablespoons cooking oil (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, diced into ¼-inch cubes (about ½ cup)
1 can (16–19 oz.) great northern beans or cannellini beans, drained
1 can (14–15 oz.) crushed or diced tomatoes (about 1 ½ cups)
3 cups chicken broth or stock
1 cup cooked beef, diced (leftover beef is perfect!)

Directions

Cook pasta according to the package directions. Drain and set aside.
Heat oil in a large pot over medium heat. Add onions, carrots, celery, and garlic. Cook, stirring often, until the onion is soft and translucent, about 8 minutes.
Add zucchini, beans, tomatoes, and chicken broth. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes.
Stir in the cooked beef and pasta. Simmer an additional 5 minutes. Season with salt and pepper to taste.
Serve hot, topped with freshly grated Parmesan cheese if desired.

Makes 4 servings (about 2 ½ cups each).