How to Make Italian Vegetable Soup - A Step-by-Step Guide

Italian vegetable soup, also known as minestrone, is a classic Italian dish that showcases the vibrant flavors of fresh vegetables. This hearty and satisfying soup is a staple in Italian cuisine and is enjoyed by people all over the world. It is a perfect dish for any time of the year, as it can be made with a variety of seasonal vegetables.

The beauty of Italian vegetable soup lies in its versatility and simplicity. It is a dish that can be customized to suit your taste and preferenc...

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Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 (19 ounce) cans kidney beans, drained and rinsed
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 2 cups chopped cabbage
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 cup macaroni

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
  • Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
  • Nutrition

    441 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 48mg
    • Sodium: 1295mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 13g
    • Total Sugars: 9g
    • Protein: 22g
    • Vitamin C: 20mg
    • Calcium: 118mg
    • Iron: 6mg
    • Potassium: 647mg