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Classic Beef Minestrone Soup – Hearty, Comforting, and Full of Flavor

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) beef chuck, cut into small bite-size cubes (or lean ground beef)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 (14.5-ounce/410 g) can diced tomatoes
  • 6 cups (1.4 L) beef broth (low sodium preferred)
  • 1 (15-ounce/425 g) can red kidney beans, drained and rinsed
  • 1 (15-ounce/425 g) can cannellini beans, drained and rinsed
  • 1 small zucchini, diced
  • 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
  • 3/4 cup (100 g) small pasta (ditalini, elbow, or small shells)
  • 2 cups (60 g) chopped baby spinach or shredded kale
  • Salt and black pepper, to taste
  • Optional: 1 teaspoon red pepper flakes for heat
  • Optional for serving: grated Parmesan, fresh parsley or basil, extra-virgin olive oil, lemon zest

Method
 

  1. Brown the beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry, season with salt and pepper, and brown in batches until well seared. Transfer to a plate. Don’t overcrowd the pot—good browning builds flavor.
  2. Sauté the aromatics: Lower heat to medium. Add remaining 1 tablespoon olive oil, then onion, carrots, and celery. Cook 5–7 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds until fragrant.
  3. Build the base: Add tomato paste and cook 1 minute, stirring, to caramelize slightly. Sprinkle in oregano, basil, thyme, and red pepper flakes if using. Stir well.
  4. Deglaze and simmer: Return the beef and any juices to the pot. Add diced tomatoes, bay leaf, and beef broth. Scrape up any browned bits from the bottom. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 30–40 minutes, until the beef is tender and the flavors meld.
  5. Add the veg and beans: Stir in zucchini, green beans, kidney beans, and cannellini beans. Simmer 10 minutes until vegetables begin to soften.
  6. Cook the pasta: Add the pasta and simmer until al dente, usually 8–10 minutes. Stir often so it doesn’t stick to the bottom.
  7. Finish with greens: Remove the bay leaf. Stir in spinach or kale and cook 1–2 minutes until wilted. Taste and adjust with salt and pepper. For brightness, add a squeeze of lemon or a pinch of lemon zest.
  8. Serve: Ladle into bowls and top with grated Parmesan, a drizzle of extra-virgin olive oil, and chopped herbs if you like.