Hearty Beef and Rice Minestrone Soup
Warm up your table with a bowl of Hearty Beef and Rice Minestrone Soup, a comforting blend of wholesome ingredients and bold flavors. This timeless one-pot recipe combines tender ground beef, aromatic vegetables like onions, carrots, and celery, and a savory tomato base infused with herbs like oregano and basil. Adding a unique twist, fluffy cooked rice replaces traditional pasta for a satisfying, gluten-free variation. Packed with protein from kidney and white beans, and bursting with the freshness of zucchini, this soup is both nourishing and hearty. Ready in under an hour, it’s perfect for busy weeknights or cozy weekends, serving up to six hungry diners. Garnish with fresh parsley for a touch of brightness, and enjoy this easy, flavor-packed minestrone that will have everyone coming back for seconds!
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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 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 6 cups Beef broth
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned white beans, drained and rinsed
- 1 medium Zucchini, diced
- 1 cup Cooked rice (white or brown)
- 1 leaf Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add ground beef and cook until browned, breaking it into small pieces with a spoon. Drain excess fat if necessary.
Add diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables soften.
Stir in minced garlic and cook for an additional minute until fragrant.
Add canned diced tomatoes, tomato paste, and beef broth. Stir to combine.
Stir in the kidney beans, white beans, zucchini, cooked rice, bay leaf, oregano, basil, salt, and black pepper.
Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
Remove the bay leaf and taste for seasoning. Adjust salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1124 mg | 24% | |
*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.
