Minestrone Hamburger Soup
Warm, hearty, and packed with flavors, Minestrone Hamburger Soup is a comforting fusion of classic minestrone and savory ground beef. This one-pot wonder combines nutrient-rich vegetables like zucchini, carrots, and spinach with tender pasta and a robust blend of kidney and cannellini beans, all simmered in a rich tomato and beef broth seasoned with Italian herbs. Perfect for busy weeknights, this easy-to-make soup requires just a little prep and offers a wholesome, filling meal in under an hour. Serve it with a sprinkle of parmesan cheese for a burst of umami, making it an irresistible family favorite. Whether you're craving a cozy dinner or meal prepping for the week, this soup is a deliciously satisfying choice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 5 cups beef broth
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 2 teaspoons dried Italian seasoning
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional grated Parmesan cheese, for serving
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess grease if necessary.
Add the diced onion, carrots, celery, and zucchini to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the crushed tomatoes, beef broth, kidney beans, cannellini beans, Italian seasoning, bay leaf, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for 20 minutes, allowing the flavors to meld together.
Stir in the pasta and continue cooking, uncovered, for 8-10 minutes, or until the pasta is tender.
Remove the bay leaf from the soup and discard it.
Stir in the fresh spinach and allow it to wilt for about 2 minutes.
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Ladle the minestrone hamburger soup into bowls, and top with grated Parmesan cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 8448 mg | 367% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 52.4 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1023 mg | 79% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 8768 mg | 187% | |
*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.
