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Hearty Beef Minestrone Soup with Pasta and Beans

Beef minestrone soup combines browned ground beef, two kinds of beans, vegetables, and pasta in a savory tomato broth. Simmered in a Dutch oven, it finishes with tender pasta and wilted baby spinach.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 8 cups low-sodium beef broth
  • 1 can (28 oz) diced tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 zucchini medium, diced
  • 1 cup small pasta such as ditalini or elbow macaroni
  • 5 oz baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef, salt, and pepper. Cook for 5 to 7 minutes, breaking up the beef, until browned and it reaches 160°F.
  2. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally, until beginning to soften.
  3. Stir in the garlic and Italian seasoning and cook for 30 seconds, until fragrant.
  4. Add the broth, diced tomatoes, kidney beans, cannellini beans, and zucchini. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  5. Stir in the pasta and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender but still holds its shape.
  6. Stir in the spinach and cook for 1 to 2 minutes, until wilted, then serve.

Notes

For the best pasta texture, serve soon after cooking. Refrigerate leftovers for 3 to 4 days; freezer-friendly, though the pasta may soften when reheated. Use gluten-free small pasta for a gluten-free variation.