Hamburger Minestrone
Warm up your kitchen with the comforting, hearty goodness of Hamburger Minestrone, a crowd-pleasing fusion of classic Italian-inspired flavors and wholesome ingredients. This one-pot wonder features savory ground beef, tender vegetables like zucchini, carrots, and celery, and a medley of beans simmered in a rich, herby tomato broth. Small pasta shells add a delightful texture, while fresh parsley and optional grated Parmesan elevate each bowl with a burst of freshness. Ready in just an hour, this hearty soup is perfect for busy weeknights or cozy weekend dinners. Serve it piping hot with crusty bread for a meal that's as satisfying as it is nourishing. Keywords: hamburger minestrone soup, hearty soup recipes, ground beef minestrone, one-pot soups, easy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 6 cups beef broth
- 15 ounces canned red kidney beans, drained and rinsed
- 15 ounces canned white beans (such as cannellini), drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup small pasta shells or ditalini
- 2 tablespoons fresh parsley, chopped (for garnish)
- grated Parmesan cheese (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
Add diced onion, carrots, celery, and zucchini to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in minced garlic and cook for an additional minute until fragrant.
Add the canned diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
Mix in the kidney beans, white beans, oregano, basil, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.
While the soup simmers, cook the small pasta shells according to package instructions. Drain and set aside.
After the soup has simmered, taste and adjust seasoning as needed.
Stir in the cooked pasta just before serving, or serve the pasta separately and ladle the soup over it to prevent it from soaking up too much broth.
Garnish each bowl with fresh parsley and grated Parmesan cheese if desired. Serve hot!
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 12309 mg | 535% | |
| Total Carbohydrate | 366.6 g | 133% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 47.7 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 893 mg | 69% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 7951 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
